Roast pork loin in beer sauce

Ingredients for 5 servings:

• 1.3 kg pork loin
• Salt and pepper, white
• some clove powder
• some sugar
• 2 small onions
• 1 bottle of beer, dark or cellar beer
• 1 small piece(s) of celeriac
• 1 large carrot(s)
• 200 ml gravy
• possibly gravy, possibly instant or thickener

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

lean meat, served with dumplings and red cabbage or salad

Preheat the oven to 200 degrees Celsius (top/bottom heat). Wash the meat if necessary and dry thoroughly. Rub with salt, pepper, some ground cloves, and a pinch of sugar. Place the meat, fat side up, in a roasting pan. Peel the onions, celery, and carrots and roughly chop them and place them around the meat. Alternatively, I often use 3 teaspoons of the homemade 1 A soup seasoning from the database. Add the meat juices and a little water so that the vegetables are well submerged. Roast in the oven for 30 minutes, checking occasionally to see if there is still enough water. Now pour half a bottle of beer over the meat. Roast for another 30-40 minutes, depending on the thickness of the meat. Remove the meat. Remove the vegetables or strain them. Add the remaining beer to the meat juices and let it simmer for about 2-3 minutes. I always do this on top of the stovetop; in the meantime, I place the meat on a plate in the oven. If there’s a layer of fat on the meat, you can also briefly grill it. The sauce can be thickened with gravy powder or another thickener, such as cornstarch. This depends on whether the vegetables have been strained or if you want a thicker sauce. This goes well with potato dumplings, or raw dumplings, and red cabbage or salad.