Name: Roasted Pork Loin with Beer Sauce
Ingredients: 2 tb Butter; 1 lg Red onion; thinly sliced; 2 Garlic cloves; minced; 1 ts Ground cumin; 1/2 ts Ground cinnamon; 1/4 ts 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 tb Vegetable oil; Salt; to taste; Freshly-ground black pepper; to taste; 1 tb Butter; room temperature; 1 tb All-purpose flour

True. It was absolutely necessary, especially after sin had entered the race that a foundation for social order should be laid down in a family government. This government could not be made consistent, peaceful or orderly by being made double-headed, for human weakness, and especially sin, would ensure collision, at least at some times, between any two human wills. It was essential to the welfare of both husband and wife and of the offspring that there must be an ultimate human head of the family. Now let reason decide, was it necessary that the man be head over the woman, or the woman over the man? Was it right that he for whom woman was created should be subjected to her who was created for him; that he who was stronger physically should be subjected to the weaker; that the natural protector should be the servant of the dependent; that the divinely ordained bread-winner should be controlled by the bread-dispenser? Every honest woman admits that this would have been unnatural and unjust. Hence God, acting, so to speak, under an unavoidable moral necessity, assigned to the male the domestic government, regulated and tempered, indeed, by the strict laws of God, by self-interest and by the most tender affection; and to the female the obedience of love. On this order all other social order depends. It was not the design of Christianity to subvert it, but only to perfect and refine it.

Robert Dabney

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Niger	Toohot07	6	servings

INGREDIENTS

2	tb	Butter
1	lg	Red onion; thinly sliced
2		Garlic cloves; minced
1	ts	Ground cumin
1/2	ts	Ground cinnamon
1/4	ts	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	tb	Vegetable oil
		Salt; to taste
		Freshly-ground black pepper; to taste
1	tb	Butter; room temperature
1	tb	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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