Roasted pork loin with beer sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | large | Red onion, thinly sliced |
| 2 | Garlic cloves, minced | |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground allspice |
| 2 | (12ounce) bottles beer (not | |
| Dark) | ||
| ½ | cup | Dijon mustard |
| ¼ | cup | Honey |
| 1 | (3 1/2) pound boneless pork | |
| Loin, tied | ||
| 2 | tablespoons | Vegetable oil |
| 1 | tablespoon | Butter, room temperature |
| 1 | tablespoon | All purpose flour |
Directions
Melt 2 tablespoons butter in heavy large saucepan over mediumhigh heat. Add onion and saute until tender and golden brown, about 15 minutes. Add garlic, cumin, cinnamon and allspice and stir 1 minute.
Add beer, mustard and honey and bring to boil (sauce will foam).
Remove from heat. Puree in batches in blender until smooth. Cool to room temperature. Pour into baking dish. Add pork loin; turn to coat.
Cover and refrigerate 8 hours or overnight, turning occasionally.
Preheat oven to 375 degrees F. Remove pork from marinade; pat dry.
Reserve marinade. Heat oil in heavy large skillet over medium heat.
Season pork with salt and pepper. Add to skillet and brown on all sides. Transfer to baking sheet with rim. Roast in oven for ¾ to 1 hour or until thermometer inserted into thickest part registers 155 degrees F. Transfer pork to work surface; reserve any pan juices.
Combine pan juices and marinade in saucepan. Bring to boil. Reduce heat to simmer. Mix butter and flour in small bowl until smooth paste forms. Add to sauce and simmer until sauce thickens. Season to taste with salt and pepper. Cut pork into slices. Pour sauce over.
Yield: 6 servings