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Pork Roast in Spicy Guinness Sauce

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“I've been making this for years, it has become a favorite with family and guests. I'm not sure where I originally found this recipe, but I think it came from an old pamphlet of "Guinness Recipes" I had. Prep time includes the 2 day marinating time.”
READY IN:
50hrs
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. 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).
  2. Marinade: Place meat in a deep dish just large enough to hold it.
  3. Combine 1 bottle of Guinness (1 1/2 cups), onion, peel, and seasonings and pour over meat.
  4. Add a little more Guinness, if needed, to just cover meat.
  5. Marinate in refrigerator 1-2 days, turning occasionally.
  6. Roast: Strain marinade, reserving solids and liquid.
  7. Place solids, carrot, and celery in bottom of a roasting pan.
  8. Place meat on top.
  9. Add a little liquid.
  10. Roast in a 180°C (350°F) oven for 1 hour.
  11. Pour one quarter of remaining marinade liquid over meat.
  12. Continue roasting for 1 to 1 1/2 hours more, basting occasionally with drippings and more marinade, until meat thermometer registers 170°F.
  13. (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).
  14. Gravy: Mix flour and 1/3 cup marinade or Guinness to a smooth paste.
  15. Remove added carrots and potatoes to serving dishes and keep warm.
  16. Place roast on a platter and keep warm.
  17. Skim fat from cooking liquid.
  18. Strain, pressing solids, and add flour mixture, 1/2 cup beer, and enough water, if needed, to measure 2 cups total liquid.
  19. Cook in roasting pan or a saucepan, stirring constantly, until thickened.
  20. Serve sauce over meat slices.

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