Roast Pork Loin With Beer Sauce
Serves: 3
Mckayla Mann
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
42
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Make marinade: In a large saucepan stir together marinade ingredients
2
Bring marinade just to a boil, stirring (marinade will rise and foam), and remove pan from the heat
3
In a blender puree marinade in 2 batches, transferring it as pureed to a bowl
4
Cool marinade to room temperature and spoon off any remaining foam
5
In a large heavy resealable plastic bag combine pork and marinade and seal bag, pressing out any excess air
6
Put bag in a baking pan and marinate pork, chilled, turning bag once or twice, at least 8 hours and up to 24
7
Let pork in marinade come to room temperature, about 40 minutes
8
Transfer marinade to a saucepan and bring to a boil
9
Preheat oven to 375 degrees
10
Pat pork dry with paper towels and season with salt and pepper
11
In a flameproof roasting pan heat oil over moderately high heat until hot but not smoking and brown pork on all sides
12
Roast pork in middle of oven, basting frequently with some marinade, until a meat thermometer registers 155 degrees F
13
For slightly pink meat, 1 to 1 1/2 hours
14
Transfer pork to a cutting board, reserving juices in roasting pan and discarding string, and let stand, covered loosely with foil, about 15 minutes
15
While pork is standing, skim and discard fat from pan and add remaining marinade
16
Deglaze roasting pan over moderately high heat, scraping up brown bits
17
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
18
Serve pork, sliced, with sauce