Roasted Pork Loin with Beer Sauce

Never having made German food before I decided to follow this recipe exactly. This pork roast was flavorful and juicy. The beer sauce had a very different flavor but it was absolutely delicious. Perfect with potato pancakes and oven roasted brussels sprouts and carrots!

Roasted Pork Loin with Beer Sauce
by Susan Whempner
adapted from The Food Network

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 (not dark)
1/2 cup Dijon mustard
1/4 cup honey
1 (3 1/2) pound boneless pork loin, tied
2 Tablespoons vegetable oil
1 Tablespoon butter, room temperature
1 Tablespoon all purpose flour

Melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onion and sauté until tender and golden brown, about 15 minutes. Add the garlic, cumin, cinnamon and allspice and stir for 1 minute. Add the beer, mustard and honey and bring to a boil (the sauce will foam). Remove from the heat. Puree in batches in a blender until smooth. Cool to room temperature. Pour into a baking dish. Add the pork loin; turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally.

Preheat oven to 375 degrees F. Remove the pork from the marinade; pat dry. Reserve the marinade. Heat the oil in a heavy large skillet over medium heat. Season the pork with salt and pepper. Add to the skillet and brown on all sides. Transfer to a baking sheet with rim. Roast in the oven for 3/4 to 1 hour or until a thermometer inserted into the thickest part registers 155 degrees F. Transfer the pork to a work surface; reserve any pan juices.

Combine the pan juices and the marinade in saucepan. Bring to a boil. Reduce the heat to simmer. Mix the butter and the flour in a small bowl until a smooth paste forms. Add to the sauce and simmer until the sauce thickens. Season to taste with salt and pepper. Cut the pork into slices. Pour the sauce over.