A delicious way to make an inexpensive cut of meat taste like a million bucks. Spoon sauce over pork to serve along with rice or potatoes.

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Recipe Summary

prep:
10 mins
cook:
2 hrs 20 mins
total:
2 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

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  • Heat vegetable oil a heavy pot or dutch oven over medium-high heat. Sear pork in hot oil until brown on all sides, about 10 minutes. Remove roast from pot.

  • Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes.

  • Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture.

  • Return pork roast to the pot and cover.

  • Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours.

  • Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables.

  • Pour the beer and vegetable mixture from the Dutch oven into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree until smooth.

  • Bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. Spoon sauce over pork roast to serve.

Nutrition Facts

344 calories; protein 34.1g 68% DV; carbohydrates 11.2g 4% DV; fat 16.2g 25% DV; cholesterol 99.2mg 33% DV; sodium 670.3mg 27% DV. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/02/2012
This was excellent, a great meal for a big crowd. It made gallons of gravy, which is a plus!! A couple of hints: I used a meat thermometer in the pork loin so it doesn't overcook and become dry. 170 degrees is perfectly done. I omitted the cloves (not to my taste), and when making the gravy, I threw about 1/3 cup of flour in the blender with everything else, and then cooked it all together on the stove for a few minutes to help it thicken. Delicious on mashed potatoes! Read More
(18)

Most helpful critical review

Rating: 2 stars
12/18/2017
It came out quite bland and the meat was dry. I did use non-alcoholic beer and added an apple but I don't think that made the difference. I think that braising this very lean cut was the problem Read More
(1)
22 Ratings
  • 5 star values: 12
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
08/01/2012
This was excellent, a great meal for a big crowd. It made gallons of gravy, which is a plus!! A couple of hints: I used a meat thermometer in the pork loin so it doesn't overcook and become dry. 170 degrees is perfectly done. I omitted the cloves (not to my taste), and when making the gravy, I threw about 1/3 cup of flour in the blender with everything else, and then cooked it all together on the stove for a few minutes to help it thicken. Delicious on mashed potatoes! Read More
(18)
Rating: 4 stars
04/29/2012
This recipe is fantastic and the gravy at the end is just well GRAVY! However we should be clear that the beer you use matters! Obviously you should try different kinds to see what you like best but for me this recipe was 10x better with a porter than with a Bud Lite. Also 4 cloves was too much for my taste. two was perfect! Overall great recipe that allows you the flexibility to make it your own! This will be a regular for my home when we entertain! Read More
(16)
Rating: 4 stars
08/26/2012
My kids loved this but they are not picky eaters. My gravy was thick when it came time to blend so I added some chicken stock to make more gravy and simmered it down to re-thicken. We served it over mashed potatoes and it was really good. Can't wait for my husband to eat it! Read More
(6)
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Rating: 5 stars
02/02/2017
This was fabulous! I used a lodge Dutch oven. Two changes of note. I added an apple to the minced veggies as well as some garlic. The sauce at the end was fantastic when spooned over the thick slices of pork. Apples go well with pork. Read More
(3)
Rating: 4 stars
03/03/2015
Excellent meal! Came out much better than expected. The pork was particularly tender and moist. Used parsnips instead of carrots and the sauce was very sweet. Will use this recipe again. Read More
(2)
Rating: 5 stars
01/23/2017
This was delicious! Superb way to make a great gravy that's thick and tasty! Read More
(1)
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Rating: 4 stars
10/22/2016
An amazingly easy dish to cook and for a beginner who would benefit from the 'feel' of how to braise. I replaced carrots with butternut squash which had been lurking at the rear of the fridge rather than open a new bag of carrots which would lurk My only concern is the 'searing' process which does tend to leave the end sections a bit harder than they should be. Perhaps these sections should not be seared...or maybe I went OTT on it. Read More
(1)
Rating: 2 stars
12/17/2017
It came out quite bland and the meat was dry. I did use non-alcoholic beer and added an apple but I don't think that made the difference. I think that braising this very lean cut was the problem Read More
(1)
Rating: 5 stars
09/08/2017
I loved it did not change any thing will make again Read More
(1)
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