Food Network: Roasted Pork Loin with Beer Sauce

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Roasted Pork Loin with Beer Sauce
c.1997, M.S. Milliken & S. Feniger, all rights reserved

Ingredients
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

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.
Bullet Points
. 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.
. Mexico has a long tradition of producing beer. It is said to have had the first commercial brewery
in the New World (in the 1500s) and has been making lagers since 1880s or 1890s.

. Corona still enjoys a bit of a following in the U.S. which is funny because it is made as cheaply
as possible so it can be sold inexpensively to manual workers in Mexico. Every Mexican brewery has a
product in its portfolio. Some of the best Mexican beers are the chocolatety Negro Modelo, which is
perfect with chicken mole, the dark reddish amber Dos Equis, and Nochebuena.
. In Mexico, beer is still sometimes served at room temperature which is especially good for the
heartier beers. Lighter bodied beers are better served chilled.