Ingredients 3kg Pork loin, rind and chine removed 300g Onions, finely chopped 800g Carrots, finely diced 400mls Stout 5g Salt 2g Cracked peppercorns 1ono Bay leaf 4ono Whole cloves
Method Brown pork loin roast in hot oil in a large roasting pan. Drain all but 3 tablespoons of fat from pan. Sauté the onions and carrots until softened; stir in stout, salt, pepper, bay leaf, and whole cloves. Return pork to oven and cover tightly with foil. Cook for 2 hours, or until pork is tender. Place pork loin on a serving platter and keep warm. Pour cooking liquid from pan into a large bowl; skim off fat and remove bay leaf. Place liquid with vegetables into a blender; cover and process at low speed until smooth. Or, pass through sieve. Pour sauce into a saucepan. Bring to a boil, stirring often. Spoon sauce over sliced pork to serve. Garnish with the watercress. Serve with Fondant potatoes and roasted sweet potato and butternut squash.