Roast Pork Loin in Beer Sauce

Description


Pork loin and real beer normally combine while beurre manié is poured into the meat before serving. Serve up a meaty treat with other main dishes while it then maintains a red-hot kick with the meat.

For the meat base

 * 3 ½-pounds boneless pork loin, tied (3 to 3 ½ inches wide)
 * 2 tablespoons olive oil

Beurre manié

 * 1 tablespoon softened unsalted butter
 * 1 tablespoon all-purpose flour

Marinade

 * ½ cup Dijon mustard
 * 1 large onion, chopped or minced, red, white, or yellow only
 * ½ cup honey
 * 3 cups beer (not dark), preferably German or (2 cans beer, any brand)

Marinade

 * 1) In a large saucepan, stir the marinade ingredients.
 * 2) Bring the marinade just to a boil, stirring (marinade will rise and foam), and remove pan from heat.
 * 3) In a blender, purée the marinade in 2 batches, transferring it as puréed to bowl.
 * 4) Cool the marinade to room temperature and spoon off any remaining foam.

Beurre manié

 * 1) Mix by rubbing together softened butter and 1 tablespoon flour.

Assembly

 * 1) In a large heavy resealable plastic bag combine pork and marinade and seal bag, pressing out any excess air.
 * 2) Put the bag in a baking pan and marinate pork, chilled, turning bag once or twice, at least 8 hours and up to 24.
 * 3) Let pork in marinade come to room temperature, about 40 minutes.
 * 4) Transfer marinade to a saucepan and bring just to a boil. Preheat an oven to 375° F.
 * 5) Pat pork dry with paper towels and season with salt and pepper.
 * 6) In a flameproof roasting pan, heat oil over moderately high heat until hot but not smoking and brown pork on all sides.
 * 7) Roast pork in the middle of the oven, basting frequently with some marinade, until a meat thermometer registers 155° F (for slightly pink meat, cook 1 to 1½ hours).
 * 8) Transfer pork to a cutting board, reserving juices in roasting pan and discarding string, and let stand, covered loosely with foil, about 15 minutes.
 * 9) While pork is standing, skim and discard fat from pan and add remaining marinade.
 * 10) Deglaze the roasting pan over moderately high heat, scraping up brown bits. Bring the sauce just to a boil and strain through a fine sieve into another saucepan.
 * 11) Bring the sauce to a simmer and mix with the beurre manié, bit by bit, whisking until sauce is combined well and thickened slightly. Serve the pork, sliced, with sauce.