"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

German Roast Pork Loin with Beer Sauce Recipe

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This recipe for German Roast Pork Loin with Beer Sauce, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jen Schnell
Added: Tuesday, July 10, 2007


cup Dijon mustard
1 large onion, chopped
cup German honey
3 cups German beer (not dark)
3 lbs. boneless pork loin, tied 3 to 3 " wide
2 TBS vegetable oil

Beurre Manie:
1 TBS softened unsalted butter
1 TBS all purpose flour

In a large saucepan stir together mustard, onion, honey and beer. Bring to a boil, stirring until marinade rises and foams. Remove from heat. In a blender puree marinade in 2 batches. Cool at room temperature and spoon off remaining foam.

- In a large re-sealable 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 overnight.
- Let pork in marinade come back to room temperature about 40 minutes.
- Transfer marinade to a saucepan and bring to a boil
- Preheat oven to 375.
- Pat pork dry with paper towels and season with salt and pepper. In a flame proof roasting pan heat oil over med high until hot but not smoking and brown pork on all sides.
- Roast pork in middle of oven, basting frequently with some marinade until thermometer registers 155 - 1 to 1 hours.
- Transfer pork to a cutting board, saving juices in roasting pan and discard string. Let stand covered loosely with foil, about 15 min.
- While pork is resting, skim and discard fat from the pan and add remaining marinade. Deglaze the pan over med-high heat scraping up brown bits. Bring sauce 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 and thickened slightly.




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