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

Related recipes