You are here

German Pork Roast In Spicy Beer Sauce

food.master's picture
Ingredients
  Pork loin roast 3 1⁄2 Pound, rolled and boneless (1 Piece)
  Beer 3 Cup (48 tbs)
  Chopped onion 1 Cup (16 tbs)
  Grated lemon peel 2 Teaspoon
  Sugar 2 Teaspoon
  Tarragon 1 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cloves 1⁄4 Teaspoon
  Ginger 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Bay leaves 3
  Carrot 1 , diced
  Stalk celery 1 , diced
  Flour 1⁄4 Cup (4 tbs)
Directions

1. 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.
2. 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.
3. 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 1 70°F.
4. 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.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Method: 
Roasted
Ingredient: 
Pork
Interest: 
Everyday

Rate It

Your rating: None
4.03158
Average: 4 (19 votes)