Roasted Pork Loin with Beer Sauce

Total Time:
10 hr 30 min
9 hr
1 hr 30 min

6 servings

  • 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.

  • 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.

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4.1 14
I've had cooked this dish a couple of times, I even tried it with Chicken. My family said: "A kind of unexplainable feeling." Special. item not reviewed by moderator and published
Celebrating Oktoberfest and I was at a loss until I came across this recipe. At first I wasn't sure but after the product was finished, yum!!! Very easy, I'm glad I read the recipe ahead of time or else the pork wouldn't have marinated. Also, I made a last minute trip to the grocery store and there were only pork loin ribs left. Turned out great with the ribs. item not reviewed by moderator and published
I absolutely love this dish. i have made it several times for people and everyone loved it- even my German friend thought it was delicious. You don't have to be a cooking wiz to make this- just follow the recipe. The only downside is that you can't just decide to make it for dinner when you get home, you have to plan to make it in advance- outside of that i highly recommend it. item not reviewed by moderator and published
very tender...and comforting item not reviewed by moderator and published
I did not have chops but I had a very nice pork loin roast, so I cut it into chops by cutting each one at an angle about an inch thick. This was one of the best recipes I have tried in a while where I had all the ingredients. The chops were very tender and so flavorful my 10 year old grandson ate two and I ate two. When a child has seconds you know it was good. I made it with a vairation of the three bean salad that went with it and he ate those also! The variation was that all I had was fresh green beans and the sauce to cook them in over a low heat in a frying pan instead of the saucepan. item not reviewed by moderator and published
Hard to rate a recipe when it's not there! Why bother even putting anything up? item not reviewed by moderator and published
I tried this for the first time at an Oktoberfest dinner party we were throwing. I made the marinade the night before so the pork was in there a good 18 hours. It was excellent. We used a good quality meat thermometer to get exactly 155 degrees, which was perfect. Everyone devoured their first and second helpings-- it was a big hit. item not reviewed by moderator and published
I am german and I have never heard of porkloin seasoned with cinnamon and honey. Yuck! Without these ingredients the recipe is fine. item not reviewed by moderator and published
very good and not difficult.. i NEVER cook and this was easy for me... i kept the sauce on the side (perhaps it was my mistake, but it came out a bit heavy)... item not reviewed by moderator and published
Unusally, to sweet, not spectacular. item not reviewed by moderator and published
Yummy, the sauce and pork went together well. item not reviewed by moderator and published
Ingredients were easy to find, marinade tasted great and made a great sauce. Pork was juicy and tender. item not reviewed by moderator and published
This turned out to be good. The only thing I encountered was the liquids exploding out of the blender due to blending a hot be careful! I had to learn the hard way. item not reviewed by moderator and published
The entire recipe from start to finish was a snap to prepare! The result was a delicious looking, smelling, tasty and tender pork loin! The sauce was very tasty as well! item not reviewed by moderator and published

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Recipe courtesy of Aida Mollenkamp