Frank's Recipes! German Roast Pork with Madeira Sauce

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German Roast Pork with Madeira Sauce

3 to 4 lb (1.5 to 2 Kg) boneless pork roast
Peel from 1 lemon
2 bay (laurel) leaves
Salt and ground white pepper to taste
2 tablespoon (30 ml) red wine vinegar
1 cup (250 ml) dry white wine (may substitute water)
2 tablespoon (30 ml) flour
1/2 cup (60 ml) Madeira wine (optional)

Place the roast in a roasting pan, and scatter the lemon peel and bay leaves around it. Add the salt, pepper, white wine (or water) to the roasting pan, and roast at 325F (160C) for 2 to 2+1/2 hours, until the internal temperature reaches 170F (75C). Baste the meat with the pan juices every half hour. When roast is done, remove from the pan and skim and discard the fat off the top of the pan juices. Mix the flour with the Marsala wine and add to the pan juices, stirring constantly with a wire whisk over low heat until the juices thicken slightly. Slice the meat and spoon the sauce over it, or serve the sauce in a bowl at the table for diners to add their own. Serves 6 to 8.