Mustard, Honey, And Beer Roast Pork Loin With Strawberry Sauce
Time 1.5 hours
[section]Pork and Marinade[/section]
1 2-pound pork loin, trimmed
1 cup pale ale or amber beer
1/2 cup dijon mustard
1/4 olive oil
2 tsp Penzey's bavarian seasoning (dried brown mustard, rosemary, thyme, garlic, bay leaf, and sage
2 tsp dried rosemary
3 garlic cloves, chopped
6 tbsp honey
2 tbsp milk
1 tsp cornstarch
1 quart of fresh strawberries, cleaned and chopped
2 tbsp sugar
2 tbsps balsamic vinegar
1 tbsp cornstarch
1/4 cup chicken broth
1/2 tsp dried rosemary
1/2 tsp salt
1/4 tsp black pepper
pinch of cayenne pepper
How to make it
Combine all Marinade ingredients together in a bowl (except for milk and cornstarch).
Add pork to a large ziplock bag (gallon size).
Add marinade to porky bag.
Marinate overnight in fridge.
[section]Cooking the Pork[/section]
Preheat oven to 350 degrees F.
Preheat large oven safe saute pan on stove (medium).
Remove pork loin from bag, do NOT throw out marinade.
Brown pork loin in saute pan.
Place pan in oven and bake for around 55 minutes (or until center is 155 degrees F).
Let sit for 10 minutes before carving.
In a small sauce pan, dump your marinade from the porky bag.
Bring to boil on medium-high.
Spoon a little sauce into a small bowl, add the cornstarch to bowl and combine.
Add cornstarch mixture to the pot.
Add milk, simmer for 10-15 minutes.
In a medium saucepan, combine the strawberries, sugar, vinegar. Bring to a boil over medium-high heat. Reduce the heat, and simmer for 5 minutes, stirring frequently.
Add salt, rosemary, and peppers.
In a small bowl combine the cornstarch and chicken broth, stirring until smooth. Add it to the strawberry mixture, stirring to combine. Bring to a boil over medium-high heat. Boil for 1 minute, stirring frequently. Remove from heat, and let cool. Cover and refrigerate until ready to use.