Braised Pork Roast with Guinness

Incredibly flavourful cooked in stout, beef broth and a little smoke...

I used a small 1 lb boneless porkloin roast but this recipe would work just as well with a nice pork tenderloin.

1 lb boneless porkloin roast
2 tbsps flour
Salt and pepper to taste
2 tbsps olive oil, divided
1 small onion, sliced
2 or 3 carrots, sliced
2 or 3 mushrooms, sliced
2 garlic cloves, minced
1/4 cup Guinness stout
1 tbsp tomato paste
Pinch of sugar
1/2 cup beef broth
1 tsp liquid smoke 
1 tsp dry rosemary
1 tsp dry thyme

Dredge the meat in flour, salt and pepper. Heat 1 tbsp of olive oil in a large skillet and brown the meat on all sides. Remove to a plate

Add another 1 tbsp olive oil to the skillet along with the onion, carrots, mushrooms and garlic. Cook 3-4  minutes. Stir in  the remainder of the ingredients and snuggle the roast down in it. Spoon some of the liquid over the roast and sprinkle with rosemary and thyme.

Place uncovered in a 375 F oven for 45 minutes to an hour.
Rest 5-10 minutes before slicing.

I served it with mashed celeriac and potatoes. Just add some cubed celeriac to the pot when boiling potatoes, about 1 part celeriac to 3 parts potatoes and mash as usual.