Roast Pork Loin in Beer Sauce   for marinade: 1/2 cup dijon mustard 1 large onion, chopped 1/2 cup honey 3  cups beer (not dark), preferably german 3 1/2?pound boneless pork loin,  tied (3 to 3 1/2 inches wide) 2 tablespoons vegetable oil a beurre manie,  made by rubbing together 1 tablespoon softened unsalted butter and 1  tablespoon all?purpose flour    make marinade: in a large saucepan stir together marinade ingredients.  bring marinade just to a boil, stirring (marinade will rise and foam), and  remove pan from heat. in a blender puree marinade in 2 batches,  transferring it as pureed to bowl. cool marinade to room temperature and  spoon off any remaining foam. in a large heavy resealable plastic bag  combine pork and marinade and seal bag, pressing out any excess air. put  bag in a baking pan and marinate pork, chilled, turning bag once or twice,  at least 8 hours and up to 24. let pork in marinade come to room  temperature, about 40 minutes. transfer marinade to a saucepan and bring  just to a boil. preheat oven to 375 f. pat pork dry with paper towels and  season with salt and pepper. in a flameproof roasting pan heat oil over  moderately high heat until hot but not smoking and brown pork on all  sides. roast pork in middle of oven, basting frequently with some  marinade, until a meat thermometer registers 155 f. for slightly pink  meat, 1 to 1 1/2 hours. transfer pork to a cutting board, reserving juices  in roasting pan and discarding string, and let stand, covered loosely with  foil, about 15 minutes. while pork is standing, skim and discard fat from  pan and add remaining marinade. deglaze roasting pan over moderately high  heat, scraping up brown bits. 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. serve pork, sliced, with sauce    --  (ID: 1400) Mirror: rec.food.recipes: Sun, Sep 11, 2005 Recipes by Category Appetizers Bean Salads Beans Biscuits Breads Brownies Burgers Cakes Casseroles Cheese Chicken Chili Cobblers Cookies Crockpot Dips Dressings Fruit Salads Jams Jellies Marinades Mousses Muffins Pancakes Pasta Pasta Salads Pastries Pesto Pies Pilafs Pizza Polenta Potato Salads Preserves Puddings Relishes Rice Salads Salsas Salmon Sandwiches Sauces Scones Snacks Soups Spices Spreads Stews Stocks Stuffing Tarts Trifles Vegan Vegetarian Waffles Recipes by Region African Amish Armenian Australian Basque Belgian Brazilian British Burmese Cajun Canadian Caribbean Chinese Danish Dutch Egyptian Ethiopian Filipino Finnish French German Greek Hawaiian Hungarian Indian Indonesian Irish Italian Japanese Korean Lebanese Mexican Middle Eastern Moroccan Norwegian Persian Peruvian Polish Portuguese Russian Scottish Serbian Singapore Spanish Swedish Thai Tibetan Turkish Ukrainian Vietnamese Welsh

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