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Ingredientes
- 2 Tbsp. Butter
- 1 lrg Red onion thinly sliced
- 2 x Garlic cloves chopped
- 1 tsp Grnd cumin
- 1/2 tsp Grnd cinnamon
- 1/4 tsp Grnd allspice
- 2 bot Beer - (12 ounce ea), not dark
- 1/2 c. Dijon mustard
- 1/4 c. Honey
- 3Â 1/2 lb Boneless pork loin, tied
- 2 Tbsp. Vegetable oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 Tbsp. Butter room temperature
- 1 Tbsp. All-purpose flour
Direcciones
- Heat 2 Tbsp. butter in heavy large saucepan over medium-high heat. Add in onion and saute/fry till tender and golden, about 15 min. Add in garlic, cumin, cinnamon and allspice and stir 1 minute. Add in beer, mustard and honey and bring to boil (sauce will foam). Remove from heat. Puree in batches in blender till smooth. Cold to room temperature. Pour into baking dish. Add in pork loin; turn to coat. Cover and chill 8 hrs or possibly overnight, turning occasionally.
- Preheat oven to 375 degrees.
- Remove pork from marinade; pat dry. Reserve marinade. Heat oil in heavy large skillet over medium heat. Season pork with salt and pepper. Add in to skillet and brown on all sides. Transfer to baking sheet with rim. Roast in oven for 3/4 to 1 hour or possibly till thermometer inserted into thickest part registers 155 degrees. Transfer pork to work surface; reserve any pan juices.
- Combine pan juices and marinade in saucepan. Bring to boil. Reduce heat to simmer. Mix butter and flour in small bowl till smooth paste forms. Add in to sauce and simmer till sauce thickens. Season to taste with salt and pepper. Cut pork into slices. Pour sauce over.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 410g | |
| Recipe makes 6 servings | |
| Calories 507 | |
| Calories from Fat 180 | 36% |
| Total Fat 20.27g | 25% |
| Saturated Fat 6.8g | 27% |
| Trans Fat 0.16g | |
| Cholesterol 155mg | 52% |
| Sodium 393mg | 16% |
| Potassium 939mg | 27% |
| Total Carbs 20.19g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 12.85g | 9% |
| Protein 51.75g | 83% |
