Ingredients

1 boneless pork loin roast, about 5 pounds
2 T. vegetable oil
2 onions, sliced
salt & freshly ground pepper to taste
1/4 cup minced fresh parsley
1 1/4 cups Guinness stout
2 T. all-purpose flour

Instructions

Wipe the meat with a damp cloth. In a heavy sauce pan 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 2 1/2 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.

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