Thursday, October 16, 2008

Roast Pork Loin in Beer Sauce

Level: Easy
Yield: 6 servings
Inactive Prep: 9 hr 0 min
Cook: 1 hr 30 min
Total: 10 hr 30 min

2 tablespoons butter
1 large red onion, thinly sliced
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 (12 ounce) bottles beer (not dark)
1/2 cup Dijon mustard
1/4 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

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.

In a large heavy resealable plastic bag combine pork, turn to coat, and marinade and seal bag, pressing our any excess air. Put bag in a baking pan and marinate pork, chilled, turning bag once or twice, at least 8 hours and up to 24. Let pork in marinade come to room temperature, about 40 minutes.

Preheat oven to 375 degrees F. Remove pork from marinade; pat dry with paper towels and season with salt and pepper. Reserve marinade. In a flameproof roasting pan heat oil over moderately high heat until hot but not smoking and brown pork on all sides. Transfer to baking sheet with rim. Roast in oven for about 1 hour or until thermometer inserted into thickest part registers 155 degrees F.

Transfer pork to a work surface/cutting board, reserving juices in roasting pan and discarding string, and let stand, covered loosely with foil, about 15 minutes. While pork is standing, skim and discard fat from pan and add remaining marinade. Deglaze roasting pan over moderately high heat, scraping up brown bits.

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. Whisk this beurre manie in, bit by bit, until sauce is combined well and thickened slightly. Season to taste with salt and pepper. Cut pork into slices and pour sauce over pork.

Personal Note: Um. This is delicious and easy! ...Just takes time. Pork loin was on sale this week, so viva fall loin! Ha. Eat it with smashed Yukon Gold potatoes--they're ideal for the tangy sauce.


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