Roasted Pork Loin With Beer Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
1 large: Red onion, thinly sliced
2: Garlic cloves, minced
1 tsp: Ground cumin,
1/2 tsp: Ground cinnamon,
1/4 tsp: Ground allspice,
2: , (12ounce) bottles beer (not
Dark),
1/2 cup: Dijon mustard,
1/4 cup: Honey,
1: , (3 1/2) pound boneless pork
Loin, tied
2 tbsp: Vegetable oil,
1 tbsp: Butter, room temperature
1 tbsp: 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 3/4 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
Source from luhu.jp
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 3/4 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
Source from luhu.jp
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