Food recipes
Roast Pork Loin in Beer Sauce
Roast Pork Loin in Beer Sauce
Ingredients:
Marinade:
1/2 cup Dijon mustard
1 large onion, chopped
1/2 cup honey
3 cups beer (not dark), preferably German
Pork:
1 (3 1/2-pound) boneless pork loin, tied (3 to 3 1/2 inches wide)
Salt and ground black pepper
2 tablespoons vegetable oil
Beurre manié: 1 tablespoon softened unsalted butter rubbed together with 1 tablespoon all-purpose flour
Directions:
1. Stir the marinade ingredients together in a large saucepan. Bring just to a boil, stirring (it will foam), and remove from the heat.
2. Puree in a blender in 2 batches. Cool to room temperature and skim off any foam.
3. Seal the pork and marinade in a large heavy resealable bag, pressing out the air. Set in a baking pan and refrigerate at least 8 hours and up to 24, turning once or twice.
4. Let the pork come to room temperature in the marinade, about 40 minutes. Transfer the marinade to a saucepan and bring just to a boil.
5. Preheat the oven to 375°F. Pat the pork dry and season with salt and pepper.
6. Heat the oil in a flameproof roasting pan over moderately high heat and brown the pork on all sides.
7. Roast in the middle of the oven, basting often with marinade, until a thermometer reads 155°F for slightly pink meat, 1-1 1/2 hours.
8. Transfer to a cutting board, remove the string and let stand loosely covered with foil about 15 minutes.
9. Skim the fat from the pan, add the remaining marinade and deglaze over moderately high heat, scraping up the browned bits. Bring just to a boil and strain into a saucepan.
10. Bring to a simmer and whisk in the beurre manié bit by bit until slightly thickened.
11. Serve the sliced pork with the sauce.
Ingredients:
Marinade:
1/2 cup Dijon mustard
1 large onion, chopped
1/2 cup honey
3 cups beer (not dark), preferably German
Pork:
1 (3 1/2-pound) boneless pork loin, tied (3 to 3 1/2 inches wide)
Salt and ground black pepper
2 tablespoons vegetable oil
Beurre manié: 1 tablespoon softened unsalted butter rubbed together with 1 tablespoon all-purpose flour
Directions:
1. Stir the marinade ingredients together in a large saucepan. Bring just to a boil, stirring (it will foam), and remove from the heat.
2. Puree in a blender in 2 batches. Cool to room temperature and skim off any foam.
3. Seal the pork and marinade in a large heavy resealable bag, pressing out the air. Set in a baking pan and refrigerate at least 8 hours and up to 24, turning once or twice.
4. Let the pork come to room temperature in the marinade, about 40 minutes. Transfer the marinade to a saucepan and bring just to a boil.
5. Preheat the oven to 375°F. Pat the pork dry and season with salt and pepper.
6. Heat the oil in a flameproof roasting pan over moderately high heat and brown the pork on all sides.
7. Roast in the middle of the oven, basting often with marinade, until a thermometer reads 155°F for slightly pink meat, 1-1 1/2 hours.
8. Transfer to a cutting board, remove the string and let stand loosely covered with foil about 15 minutes.
9. Skim the fat from the pan, add the remaining marinade and deglaze over moderately high heat, scraping up the browned bits. Bring just to a boil and strain into a saucepan.
10. Bring to a simmer and whisk in the beurre manié bit by bit until slightly thickened.
11. Serve the sliced pork with the sauce.
Printed from https://recipe.bluelayer.org/recipe/70148/roast-pork-loin-in-beer-sauce