Roasted Pork Loin With Beer Sauce

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.

• Ready In: 1 hr 45 mins
• Serves: 7-10

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 (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

Directions

1. FOR MARINADE.
2. Melt 2 T butter in large heavy sucepan over medium heat.
3. Add onion, sautee about 15 minutes and add garlic, cumin, cinnamon and allspice.
4. After spices are toasted add beer, mustard and honey, bring to boil.
5. Remove from heat and puree.
6. After the marinade is cooled add meat and marinade overnight (at least 8 hours).
7. PORK.
8. Remove from marinade, pat dry and season with salt and pepper. (Reserve marinade).
9. Heat oil in large skillet. When hot and oil ripples, brown all sides of meat to add crust.
10. Transfer meat to baking sheet and roast in oven (pre-heated to 375 degrees) for 45-60 minutes until internal temp reaches 155 degrees.
11. Tranfer meat to platter to rest. Reserve drippings.
12. GRAVY.
13. Combine juices and marinade in saucepan. Bring to boil; reduce heat and simmer.
14. Mix butter and flour until paste forms. Add to sauce and simmer until it thickens.