Loin Roast, various cuts

Serves: 4 - 6 people

2 - 3 lbs pork loin

1 Tbs kosher salt

1 tsp freshly ground black pepper

1 tsp canola oil

1 cup onion, chopped

1 cup carrots, peeled and diced

3 garlic cloves, crushed

1 tsp fresh thyme (or ½ tsp dried)

4 whole cloves

1 bay leaf

1 can of Irish stout

Preheat your oven to 350˚F.

Place a large Dutch oven or oven-safe pot on the stove over medium heat. Season all sides of the pork loin with salt and pepper. When hot, add the canola oil and sear the pork loin on all sides. Once seared, remove to a plate.

Add the onions, carrots and garlic to the pot and sauté for 5-10 minutes until they get a little color, scraping up the bottom of the pot for any pork bits. Remove from the heat.

Return the pork loin to the pot. Add the thyme, cloves, bay leaf and Irish stout, and cover. If your Dutch oven or pot doesn't have a cover, cover tightly with aluminum foil. Bake at 350˚F for 90 minutes.

Using a meat thermometer, check the temperature in the thickest part of the loin. It should be at least 140˚F. If it's not, continue to cook for another 10 - 30 minutes. Once cooked, remove the pot from the oven. Place the pork loin on a serving platter and tent with aluminum foil to keep warm.

Pour the braising broth from the pot into a large bowl to cool. Skim off as much fat as you're able and remove the cloves and bay leaf. Add the broth with the vegetables into a blender jar. Cover and blend at low speed until smooth.

Pour the now processed beer sauce into a saucepan. Bring to a boil, stirring often, to reduce by 1/4 to 1/2. Slice the pork loin. Spoon the sauce over the sliced pork to serve.