Roasted Pork Loin with Beer Sauce
The first Oktoberfest marked Prince Ludwig's marriage to Princess Therese; it was so much fun that it evolved into an annual celebration of German food and culture.
Ingredients
- 2 tbsp salted butter
- 1 purple onion large red onion, thinly sliced
- 2 garlic minced
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 2 beer not dark
- 1/2 cups Dijon mustard
- 1/4 cups honey
- 3 1/2 pounds pork loin boneless pork loin, tied
- 2 tbsp canola oil vegetable
- 1 tbsp salted butter room temperature
- 1 tbsp all-purpose flour all porpose
Instructions
- 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. Bullet Points
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