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German Pork Roast in Spicy Beer Sauce
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Delicous authentic German Style Pork Roast, one taste, and you will be hooked! Easy and delicous, try it for New Years or any special day!

S. Chokel


  • 1 3-1/2 lbs (1.6 kg). rolled pork loin roast, boneless
  • 2 cups (475 ml) or more beer
  • 1 cup (225 ml) chopped onion
  • 2 tsp (10 ml) grated lemon peel
  • 2 tsp (10 ml) sugar
  • 1 tsp (5 ml) tarragon
  • 1 tsp (5 ml) salt
  • 1/4 tsp (1 ml) pepper
  • 1/4 tsp (1 ml) cloves
  • 1/4 tsp (1 ml) ginger
  • 1/4 tsp (1 ml) nutmeg
  • 3 bay leaves
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1/4 cup (60 ml) 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 the meat.
  • Marinate in the refrigerator 1-2 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 degree (175 C.) oven 1 hour.
  • Pour on 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 degrees (80 C.).
  • Mix flour and 1/3 cup (80 ml) 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 (125 ml) beer plus water, if needed, to measure 2 cups (475 ml) total liquid.
  • Cook in roasting pan or a saucepan, stirring constantly, until thickened. (For 3 cups (700 ml) gravy, use more beer and water plus 6 tbsp (90 ml) flour).
  • Serve sauce over meat slices.
This is great with homemade style noodles or dumplings or with buttery parslied steamed red potatoes.

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