| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Niger | Toohot07 | 6 | Servings |
INGREDIENTS
| 2 | T | Butter |
| 1 | Red onion, thinly sliced | |
| 2 | Garlic cloves, minced | |
| 1 | t | Ground cumin |
| 1/2 | t | Ground cinnamon |
| 1/4 | t | Ground allspice |
| 2 | Bottles Beer -, 12 oz ea | |
| not dark | ||
| 1/2 | c | Dijon mustard |
| 1/4 | c | Honey |
| 3 1/2 | lb | Boneless pork loin, tied |
| 2 | T | Vegetable oil |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1 | T | Butter, room temperature |
| 1 | T | All-purpose flour |
INSTRUCTIONS
Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add onion and saute until tender and golden brown, about 15 minutes. Add garlic, cumin, cinnamon and allspice and stir 1 minute. Add beer, mustard and honey and bring to boil (sauce will foam). Remove from heat. Puree in batches in blender until smooth. Cool to room temperature. Pour into baking dish. Add pork loin; turn to coat. Cover and refrigerate 8 hours or 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 to skillet and brown on all sides. Transfer to baking sheet with rim. Roast in oven for 3/4 to 1 hour or until 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 until smooth paste forms. Add to sauce and simmer until sauce thickens. Season to taste with salt and pepper. Cut pork into slices. Pour sauce over. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E07 broadcast 10-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-27-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 190
Calories From Fat: 125
Total Fat: 14.5g
Cholesterol: 15.3mg
Sodium: 302.8mg
Potassium: 75.9mg
Carbohydrates: 15.8g
Fiber: 1.6g
Sugar: 12g
Protein: 1.6g