Roasted Pork Loin with Beer Sauce
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 (12ounce) 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 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.