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Name: Roast Pork Loin with Beer Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: ; preferably German; 1 lg Onion chopped; Unsalted butter and 1; ; all-purpose flour; 3 1/2 lb Boneless pork loin; tied (3; 1/2 c Dijon mustard; 2 tb Vegetable oil; 3 c Beer; (not dark),; Beurre manie made by rubbing; ; inches wide); ; tablespoon softened; 1/2 c Honey

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INGREDIENTS

; preferably German
1 lg Onion ; chopped
Unsalted butter and 1
; all-purpose flour
3 1/2 lb Boneless pork loin; tied (3
FOR MARINADE
1/2 c Dijon mustard
2 tb Vegetable oil
3 c Beer; (not dark),
Beurre manie made by rubbing
; inches wide)
; tablespoon softened
1/2 c Honey

Servings

INSTRUCTIONS

Make marinade: In a large saucepan stir together marinade ingredients. Bring marinade just to a boil, stirring (marinade will rise and foam), and remove pan from the heat. In a blender puree marinade in 2 batches, transferring it as pureed to a bowl. Cool marinade to room temperature and spoon off any remaining foam. In a large heavy resealable plastic bag combine pork and marinade and seal bag, pressing our any excess air. Put bag in a baking pan and marinate pork, chilled, turning bag once or twice, at least 8 hours and up to 24. Let pork in marinade come to room temperature, about 40 minutes. Transfer marinade to a saucepan and bring to a boil. Preheat oven to 375 degrees. Pat pork dry with paper towels and season with salt and pepper. In a flameproof roasting pan heat oil over moderately high heat until hot but not smoking and brown pork on all sides. Roast pork in middle of oven, basting frequently with some marinade, until a meat thermometer registers 155 degrees F. for slightly pink meat, 1 to 1 1/2 hours. Transfer pork to a cutting board, reserving juices in roasting pan and discarding string, and let stand, covered loosely with foil, about 15 minutes. While pork is standing, skim and discard fat from pan and add remaining marinade. Deglaze roasting pan over moderately high heat, scraping up brown bits. Bring sauce just to a boil and strain through a fine sieve into another saucepan, Bring sauce to a simmer and whisk in beurre manie, bit by bit, whisking until sauce is combined well and thickened slightly. Serve pork, sliced, with sauce. Yield: 6 servings Recipe by: COOKING LIVE SHOW #CL9212

NOTES

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Roast Pork Loin with Beer Sauce

; preferably German
1 lg Onion chopped
 Unsalted butter and 1
 ; all-purpose flour
3 1/2 lb Boneless pork loin; tied (3
 FOR MARINADE
1/2 c Dijon mustard
2 tb Vegetable oil
3 c Beer; (not dark),
 Beurre manie made by rubbing
 ; inches wide)
 ; tablespoon softened
1/2 c Honey

Make marinade:    In a large saucepan stir together marinade ingredients. Bring marinade just  to a boil, stirring (marinade will rise and foam), and remove pan from the  heat. In a blender puree marinade in 2 batches, transferring it as pureed  to a bowl. Cool marinade to room temperature and spoon off any remaining  foam.    In a large heavy resealable plastic bag combine pork and marinade and seal  bag, pressing our any excess air. Put bag in a baking pan and marinate  pork, chilled, turning bag once or twice, at least 8 hours and up to 24.  Let pork in marinade come to room temperature, about 40 minutes. Transfer  marinade to a saucepan and bring to a boil.    Preheat oven to 375 degrees.    Pat pork dry with paper towels and season with salt and pepper. In a  flameproof roasting pan heat oil over moderately high heat until hot but  not smoking and brown pork on all sides. Roast pork in middle of oven,  basting frequently with some marinade, until a meat thermometer registers  155 degrees F. for slightly pink meat, 1 to 1 1/2 hours. Transfer pork to a  cutting board, reserving juices in roasting pan and discarding string, and  let stand, covered loosely with foil, about 15 minutes.    While pork is standing, skim and discard fat from pan and add remaining  marinade. Deglaze roasting pan over moderately high heat, scraping up brown  bits. Bring sauce just to a boil and strain through a fine sieve into  another saucepan, Bring sauce to a simmer and whisk in beurre manie, bit by  bit, whisking until sauce is combined well and thickened slightly.    Serve pork, sliced, with sauce.    Yield: 6 servings        Recipe by: COOKING LIVE  SHOW #CL9212

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Nutrition

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Serving Size: 1 Serving (2040g)
Recipe Makes: 1 servings

Calories: 623
Calories from Fat: 251 (40%)

Amt Per Serving		% DV

	Total Fat 27.9g	37 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 17.8g
	Polyunsanturated Fat 7.4g
Cholesterol 0mg		0 %
Sodium 2731.8mg		94 %
Potassium 535.9mg		14 %
Total Carbohydrate 92.9g		27 %
	Dietary Fiber 10g	40 %
	Sugars, other 82.9g
Protein 12g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 623

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