Pork Roast In Spicy Guinness Sauce - cooking recipe

Ingredients

3 - 3 1/2 lbs boneless pork loin roast
2 -3 cups Guinness stout
1 cup chopped onion
2 teaspoons lemon rind, grated
2 teaspoons sugar
1 teaspoon tarragon
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon clove
1/4 teaspoon ginger
1/4 teaspoon nutmeg
3 bay leaves
1 carrot, diced
1 stalk celery, diced
1/4 cup flour
carrot (optional)
potato (optional)

Preparation

Extra carrots and quartered potatoes may be placed around the roast for the last 45 minutes to 1 hour of cooking (to be served as side dishes with the roast).
Marinade: Place meat in a deep dish just large enough to hold it.
Combine 1 bottle of Guinness (1 1/2 cups), onion, peel, and seasonings and pour over meat.
Add a little more Guinness, if needed, to just cover meat.
Marinate in refrigerator 1-2 days, turning occasionally.
Roast: Strain marinade, reserving solids and liquid.
Place solids, carrot, and celery in bottom of a roasting pan.
Place meat on top.
Add a little liquid.
Roast in a 180\u00b0C (350\u00b0F) oven for 1 hour.
Pour one quarter of remaining marinade liquid over meat.
Continue roasting for 1 to 1 1/2 hours more, basting occasionally with drippings and more marinade, until meat thermometer registers 170\u00b0F.
(Optional:If adding carrots and potatoes, place them around the roast for the last 45 minutes to 1 hour of cooking time, and baste them along with the meat).
Gravy: Mix flour and 1/3 cup marinade or Guinness to a smooth paste.
Remove added carrots and potatoes to serving dishes and keep warm.
Place roast on a platter and keep warm.
Skim fat from cooking liquid.
Strain, pressing solids, and add flour mixture, 1/2 cup beer, and enough water, if needed, to measure 2 cups total liquid.
Cook in roasting pan or a saucepan, stirring constantly, until thickened.
Serve sauce over meat slices.