GERMAN PORK ROAST IN SPICY BEER SAUCE

1 rolled pork loin roast, boneless (3 to 3 1/2 pounds)
2 to 3 cups beer
1 cup chopped onion
2 teaspoons grated lemon peel
2 teaspoons sugar
1 teaspoon tarragon
1 teaspoon salt
1/4 teaspoon EACH pepper, cloves, ginger, and nutmeg
3 bay leaves
1 carrot, diced
1 celery stalk, diced
1/4 cup flour

Place meat in a deep dish just large enough to hold it. Combine 1 can (1 1/2
cups) beer, onion, peel, and seasonings; pour over meat. Add a little more beer, if needed, to just cover meat. Marinate in refrigerator 1 to 2 days, turning occasionally.

Strain marinade, reserving solids and liquid. Place solids, carrot, and celery in bottom of a roasting pan. Place meat on top. Add a little liquid.

Roast in a 350 F. oven 1 hour. Pour one quarter of remaining marinade liquid over meat. Continue roasting for 1 to 1 1/2 hours more, basting occasionally with drippings and more marinade, until meat thermometer registers 170 F.

Mix flour and 1/3 cup marinade or beer to a smooth paste. Place roast on a platter; keep warm. Skim fat from cooking liquid. Strain, pressing solids; add flour mixture and 1/2 cup beer plus water, if needed, to measure 2 cups total liquid. Cook in roasting pan or a saucepan, stirring constantly, until thickened (For 3 cups gravy, use more beer and water plus 6 tablespoons flour.) Serve sauce over meat slices. 8 servings.

Culinary Arts Institute Cookbook

Olga