Easy Pork Roast

Here is a recipe that is very easy to do. Cook it in a coated cast iron pot with lid, like Le Creuset or use the steel pot with lid that you can use for turkey made from thin steel. Please note that there are many ways to prepare a pork roast. In my opinion, it is really easy to cook a tender pork roast if you use beer to make it tender. Or use a dry white wine, if you do not have beer available. I would not use red wine as it changes the color.
You might ask yourself, why is he using beef stock or beef broth for pork? First of all, I have never seen pork stock in a store - and the beef improves the taste of the pork.

Ingredient list:

About 3 to 4 pounds of pork loin (I prefer to trim the little bit of fat that is on there, but some prefer it with the fat. Be creative, cooking is not science, it is art)
1 bottle of beer (preferably not light beer, use a beer like Budweiser, Yuengling, Bass Ale, etc. Not a really dark British beer)
1/2 brick pack of beef stock (if you do not have it, use broth instead, but it is not as intensive)
2 garlic cloves
Some oil to brown the meat
Salt and pepper to taste

Cooking the pork roast:

Please note, I like to cut the pork loin into 2/3" slices. This way they cook faster and it is easy to serve.
Slightly brown the meat in the pot and add some pepper and salt.
Add the beer and the beef stock.
Cook on top of the stove on very low heat or place it in the oven at 275 degrees.

When the roast is fully cooked (sign is that it gets tender and little parts break easily off) thicken the sauce with corn starch.
If you like mushrooms, you can add mushrooms after step 2.
If you like celery and carrots, you can add them after step 2.
Be creative, use ingredients you like and try a slightly different version from time to time.