5-pound boneless pork loin roast
2 tablespoons vegetable oil
2 onions, sliced
Salt and freshly ground pepper to taste
1/4 cup minced fresh parsley
11/4 cups Guinness Stout
2 tablespoons all-purpose flour
Wipe the meat with a damp cloth. In a heavy saucepan over medium heat, heat the oil. Add the meat and brown on all sides. Transfer to a Dutch oven or heavy casserole with a lid.
Add the onions to the pan and cook until soft, 3 to 5 minutes. Spoon the onions over the meat and sprinkle with salt, pepper and parsley. Pour in the Guinness and bring to a boil. Reduce heat to low, cover, and cook until the roast is fork tender, 2 to 21/2 hours.
Transfer the meat to a platter. Add the flour to the pan juices and stir vigorously with a wooden spoon to remove any bits of meat. Cook until the juices have thickened, about 5 minutes. Makes 4 servings.
Adapted from "The Irish Heritage Cookbook" by Margaret M. Johnson
Tuesday, March 16, 1999
