1 pork looin roast, about 5 pounds
3 large onions, chopped (3 cups)
1 pound carrots, peeled and diced
1 bottle or can (12 ounces) dark beer
2 tsp. salt
1/4 tsp. pepper
1 bay leaf
5 whole cloves
1. Brown pork loin well on all sides in a kettle or Dutch oven; remove from pan.
2. Saute onions and carrots until soft in pork drippings. Stir in beer, salt, pepper, bay leaf and whole cloves. Return pork to kettle and cover.
3. Braise in moderate oven (350 degrees) 2 hours, or until pork is tender when pierced with a fork. Place pork on platter and keep warm.
4. Pour cooking liquid from kettle into a large bowl. Skim off fat; remove bay leaf. Place liquid and solids in container of electric blender and whirl at low speed until smooth. Pour sauce into saucepan. Heat to boiling, stirring often. Stir in a little gravy coloring, if you wish. Generously spoon the sauce over the pork after it has been sliced.