Marinate pork in beer for 4-48 hours in a sealed plastic bag.

Discard marinade. Pat dry with paper towels. Drizzle with enough oil to coat.

Preheat oven to 300°

Season flour with dried spices, salt, and pepper.

Heat a cast iron pan with enough oil to cover the bottom.

Dredge pork loin with flour. Shake off excess. Do not discard flour.

Sear both sides over medium-high heat until browned. Transfer to a plate.

Add a little vegetable oil just to cover the bottom of the pan. Add onions with a pinch of salt. Stir to coat onions with oil. Add a little extra oil if needed to coat the onions. Saute on high for 1 minute. Add brandy. Use a wooden spoon to scrape up the brown bits on the bottom of the pan.

Add butter. When butter begins to brown, add the remaining flour slowly while whisking.

Reduce heat to low. Cook for approximately 25 minutes or until roux is a dark brown. Stir very frequently.

Heat beer to a simmer in a seperate saucepot.

Add beer slowly to roux while whisking. Cook 2 minutes.

Add pork roast back to pot. Smother it with onions.

Place roast in oven to finish cooking for approximately 50 minutes or until pork reaches desired doneness.

Variations; Clarified butter, basil, Old Bay, smoked paprika, granulated garlic, granulated onion, applewood seasoning, celery, pork stock, vegetable stock, beer, fennel seed, fennel, red onion, pearl onion, Vidalia onion, ancho chile, bacon, crushed pepper flakes, parsely, chives, scallions, cumin, coriander seed, chili powder, ground jalapeño powder, bay leaf, green bell pepper, red/orange / yellow bell pepper, roasted garlic, carrots, smoked cumin