German Pork Roast in Spicy Beer Sauce

• 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

1. Place meat in a deep dish just large enough to hold it.
2. Combine 1 can (1 1/2 cups) beer, onion, peel, and seasonings; pour over meat.
3. Add a little more beer, if needed, to just cover the meat.
4. Marinate in the refrigerator 1-2 days, turning occasionally.
5. Strain marinade, reserving solids and liquid.
6. Place solids, carrot and celery in bottom of a roasting pan.
7. Place meat on top; add a little liquid.
8. Roast in a 350 degree (175 C.) oven 1 hour.
9. Pour on quarter of remaining marinade liquid over meat.
10. 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.).
11. Mix flour and 1/3 cup (80 ml) marinade or beer to a smooth paste.
12. Place roast on a platter; keep warm.
13. Skim fat from cooking liquid.
14. 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.
15. Cook in roasting pan or a saucepan, stirring constantly, until thickened.
16. (For 3 cups (700 ml) gravy, use more beer and water plus 6 tbsp (90 ml) flour).
17. Serve sauce over meat slices.

rolled pork loin roast, onion, sugar, tarragon, salt, pepper, cloves, ginger, nutmeg, bay leaves, carrot, celery stalk, flour

Taken from online-cookbook.com/goto/cook/rpage/00110F (may not work)