German Pork Roast in Spicy Beer Sauce

Boston Beanery Restaurant Recipe 

1 (3 lb.) rolled pork loin roast, boneless 
2-3 cups beer
1 cup chopped onion
2 teaspoons grated lemon peel
2 teaspoons sugar
1 teaspoon tarragon
1 teaspoon salt
1/4 teaspoon each pepper, cloves, ginger and nutmeg
3 bay leaves
1 carrot, diced
1 celery stalk, diced
1/4 cup 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 to 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 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.

Mix flour and 1/3 cup marinade or beer to a smooth pasted.  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. Serves 8.