| 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
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