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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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