Roasted Pork Loin With Beer Sauce

Recipe Ingredients

2 tablespoons	30ml	Butter
1 tablespoon	15ml	Red onion - thinly sliced (large)
2		Garlic cloves - minced
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground allspice
2		Beer - (12 oz ea), not dark
1/2 cup	118ml	Dijon mustard
1/4 cup	59ml	Honey
3 1/2 lbs	1589g / 56oz	Boneless pork loin, tied
2 tablespoons	30ml	Vegetable oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Butter - room temperature
1 tablespoon	15ml	All-purpose flour

Recipe Instructions

Melt 2 tablespoons butter in heavy large saucepan over medium-high 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.

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 3/4 to 1 hour or until thermometer inserted into thickest part registers 155 degrees. 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.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E07 broadcast 10-27-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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