|
|
|
www.RecipeFaire.com Presents:
|
|
|
|
German Pork Roast in Spicy Beer Sauce
|
|
by:
Marie Jaspers
|
|
|
|
German Pork Roast in Spicy Beer Sauce Recipe marinates pork loin roast in beer, salt, onion, lemon peel, sugar, tarragon, pepper, cloves, ginger, nutmeg, bay leaves, carrots and celery before roasting.
|
INGREDIENTS
|
|
1 rolled pork loin roast,
boneless (3 to 3 1/2 pounds)
|
|
1 teaspoon salt
|
|
2 to 3 cups beer
|
|
1 cup chopped onion
|
|
2 teaspoons grated lemon peel
|
|
2 teaspoons sugar
|
|
1 teaspoon tarragon
|
|
1/4 teaspoon each pepper, cloves, ginger, nutmeg
|
|
3 bay leaves
|
|
1 carrot diced
|
|
1 celery stalk, diced
|
|
1/4 cup flour
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
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 l 1/2 hours more, basting occasionally with drippings and more marinade, until meat thermometer registers 170°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.) Serve sauce over meat slices.
|