from Laura Long, Bristol Brewing “Beerocrat”

For Pork
4 – 4 1/2 lb. boneless, farm-raised pork loin
1 qt. Edge City Christmas Ale
1/2 c. olive oil, plus extra for rubbing
12 whole cloves
12 juniper berries
6 cardamom pods
2 T. black peppercorns
1 cinnamon stick, broken into pieces
2 navel oranges, sliced
2 bay leaves

For sauce
1 1/2 c. orange juice
1 1/2 c. chicken broth
1/2 c. gin
2 large garlic cloves, pressed

Using the tip of a sharp paring knife to make small incisions, stud the surface of the pork loin evenly with cloves. Lightly crush the juniper berries, cardamom pods and peppercorns in a mortar or between two paper towels. Gently place the pork loin into a freezer bag. Add the next nine ingredients. Let marinate, chilled, 12 to 24 hours, turning occasionally.

Remove pork from marinade and pat dry, then rub evenly with a teaspoon or two of olive oil. Let pork stand at room temperature 30 minutes before roasting.

While pork comes to room temperature, preheat oven to 450 degrees. Roast pork 25 minutes on center rack, then reduce oven temperature to 325 degrees and continue to roast until thermometer inserted diagonally 2 inches into center of the meat registers 145 degrees, 35 to 45 minutes. Transfer pork to a platter and let stand, uncovered, 25 minutes.

While pork stands, straddle the roasting pan across two burners set on medium high and deglaze with 1/2 cup of the chicken broth. Add the rest of the broth, gin and garlic and boil until reduced by about a third.

Slice the pork and serve the sauce next to it.