Cooking with Beer Part II: Roast Pork Tenderloin with Zesty Beer Sauce
By Melissa Schneider February 23, 2013 No Comments
My foray into the world of Cooking with Beer continued to surprise me this month I have made a lot of marinades and meat sauces in my day, but the zesty beer sauce that accompanies this roast pork tenderloin was truly one of the best I’ve ever tasted.
The beer sauce is easy to make and purees up nice and thick from all the roasted onions. Also, unlike most marinades, you later recycle it into a delicious and plentiful gravy for the pork loin. I recommend using a medium wheat beer here, nothing too dark. I added Oettinger, an unfiltered German wheat beer, with excellent results.
Roast Pork Tenderloin with Zesty Beer Sauce
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 (12ounce) 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 butter in heavy large saucepan over medium-low heat. Add onion and saute until tender and golden brown, about 12 minutes. Add garlic, cumin, cinnamon and allspice and stir 1 minute. Add beer, mustard and honey and bring to a boil (sauce will foam). Remove from heat, and taking care not to burn yourself, puree in batches in blender until smooth. (Be sure to cover any slotted openings–my sauce splattered out a bit when I first hit blend). Cool sauce for 5-10 minutes, then pour into refrigerator-friendly bowl or baking dish. Add the pork loin to the bowl and turn to coat. Cover and refrigerate 8 hours or overnight, turning occasionally.
Preheat oven to 375 degrees F. Put one tablespoon of butter in a small dish and let it come to room temperature. Remove pork from marinade, but do not discard marinade; simply set aside. Heat oil in heavy large skillet over medium heat. Season pork with salt and pepper, then add to skillet and brown on all sides. Transfer pork loin to rimmed baking sheet and roast in oven for 3/4 to 1 hour or until thermometer inserted into thickest part registers 155° F. Transfer pork to work surface and let rest ten minutes. Reserve any pan juices (my juices had baked dry in the dish, but I scraped out what I could).
Meanwhile, mix butter and flour until smooth paste forms. Combine pan juices and marinade in saucepan, bring to a boil, then reduce heat. Add butter-flour mixture and simmer until sauce thickens, stirring often. Season to taste with salt and pepper. Then cut pork into slices, plate, and pour sauce over. Serve and enjoy!
Prior Posts in this Series: Cooking with Beer Part I: Crunchy Beer Bread
Recipe adapted from Food Network