Pork Roast with Beer
|Pork center loin roast||3 Pound|
|Onions||4 Medium, thinly sliced|
|White pepper||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Beer||2 Cup (32 tbs)|
Melt the butter in a Dutch oven or heavy casserole; add the onions and cook over low heat until the onions are soft and yellow.
Add the pork and brown it on all sides.
Sprinkle with salt and pepper; add the garlic, bay leaves and beer.
Cover and simmer for two and a half hours.
Slice the pork, transfer to a warmed platter and keep it warm.
Remove the bay leaves from the pan juices and skim off the fat.
Add the flour to the onions and pan juices; stir and cook until thickened.