Prep 45 mins
Cook 1 hr
This came from the food network. While slightly difficult the results are well worth it. Instead of pureeing the marinade, I used my hand mixer.
- 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 (12 ounce) bottles beer (I prefer amber, avoid dark or stout beer)
- 1⁄2 cup Dijon mustard
- 1⁄4 cup honey
- 3 1⁄2 lbs pork loin, tied
- 2 tablespoons vegetable oil
- 1 tablespoon butter, room temp
- 1 tablespoon all-purpose flour
- FOR MARINADE.
- Melt 2 T butter in large heavy sucepan over medium heat.
- Add onion, sautee about 15 minutes and add garlic, cumin, cinnamon and allspice.
- After spices are toasted add beer, mustard and honey, bring to boil.
- Remove from heat and puree.
- After the marinade is cooled add meat and marinade overnight (at least 8 hours).
- Remove from marinade, pat dry and season with salt and pepper. (Reserve marinade).
- Heat oil in large skillet. When hot and oil ripples, brown all sides of meat to add crust.
- Transfer meat to baking sheet and roast in oven (pre-heated to 375 degrees) for 45-60 minutes until internal temp reaches 155 degrees.
- Tranfer meat to platter to rest. Reserve drippings.
- Combine juices and marinade in saucepan. Bring to boil; reduce heat and simmer.
- Mix butter and flour until paste forms. Add to sauce and simmer until it thickens.