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    Pork Loin and German Bread help!!

    Rebecca B
    Tue Oct 04, 2005 4:36 pm
    Newbie "Fry Cook" Poster
    I was assigned to come up with ideas on german pork loin and german breads for our class menu. I am stumped..and want to be able to prepare the recipes for up to 20 people. ( 20 portions) have any ideas for me?


    thanks
    becky

    here are some cooking techquinecs i can use pan sear, roast, braise, saute, and pan fry.
    Dee514
    Wed Oct 05, 2005 1:01 am
    Forum Host
    Koechin (Chef)
    Wed Oct 05, 2005 5:16 pm
    Forum Host
    Here is one I found at a related site!
    Rost Por Loin In Beer Sauce

    Marinade:
    1/2 c Dijon mustard
    1 large onion , chopped
    1/2 c honey
    3 cups beer

    3 1/2 lb. Boneless tied Pork Loin
    2 T Oil


    In large saucepan combine marinade ingredients. Bring to a boil, stir well. Cool. Place in blender and puree in two batches.
    Place the meat in a large heavy zip=lock bag. Add the marinade. Press out any excess air. Place in refrigerator. Marinate overnight, turning several times.
    when ready to cook remove the meat from the marinade, and bring the marinade to a boil. Let the meat come to room temp. aprox. 30 min.
    Pat the pork dry and season with salt and pepper. In a roasting pan brown the meat on all sides in the oil.
    Place the roast in a 375* oven basting frequently with the marinade. Roast aprox. 1 1/2 hours or until meat thermometer reads 160 degrees. Transfer to a cutting board and loosly cover with foil. Place the roaster on top of the stove . Over low heat add 1 1/2 T flour. stir well until the flour is light brown. Add the remaining marinade, slowly. Stirring well all the time. Bring the gravy to a full boil. If you get lumps icon_smile.gif, just pour it through a strainer. Slice the pork and serve it with the gravy. Ingrid/Koechin
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