| Level: | Easy |
| Total: | 10 hr 30 min |
| Prep: | 9 hr |
| Cook: | 1 hr 30 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 10 hr 30 min |
| Prep: | 9 hr |
| Cook: | 1 hr 30 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons butter
- 1 large red onion, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 2 (12ounce) bottles beer (not dark)
- 1/2 cup Dijon mustard
- 1/4 cup honey
- 1 (3 1/2) pound boneless pork loin, tied
- 2 tablespoons vegetable oil
- 1 tablespoon butter, room temperature
- 1 tablespoon 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 F. 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 F. 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 340 |
| Total Fat | 18 g |
| Saturated Fat | 5 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 13 g |
| Protein | 18 g |
| Cholesterol | 64 mg |
| Sodium | 272 mg |
| Serving Size | 1 of 6 servings |
| Calories | 340 |
| Total Fat | 18 g |
| Saturated Fat | 5 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 13 g |
| Protein | 18 g |
| Cholesterol | 64 mg |
| Sodium | 272 mg |
Reviews
I’ve had cooked this dish a couple of times, I even tried it with Chicken. My family said: “A kind of unexplainable feeling.” Special.
Celebrating Oktoberfest and I was at a loss until I came across this recipe. At first I wasn’t sure but after the product was finished, yum!!! Very easy, I’m glad I read the recipe ahead of time or else the pork wouldn’t have marinated. Also, I made a last minute trip to the grocery store and there were only pork loin ribs left. Turned out great with the ribs.
I absolutely love this dish. i have made it several times for people and everyone loved it- even my German friend thought it was delicious. You don’t have to be a cooking wiz to make this- just follow the recipe. The only downside is that you can’t just decide to make it for dinner when you get home, you have to plan to make it in advance- outside of that i highly recommend it.
very tender…and comforting
I did not have chops but I had a very nice pork loin roast, so I cut it into chops by cutting each one at an angle about an inch thick.
This was one of the best recipes I have tried in a while where I had all the ingredients. The chops were very tender and so flavorful my 10 year old grandson ate two and I ate two. When a child has seconds you know it was good. I made it with a vairation of the three bean salad that went with it and he ate those also! The variation was that all I had was fresh green beans and the sauce to cook them in over a low heat in a frying pan instead of the saucepan.
Hard to rate a recipe when it’s not there! Why bother even putting anything up?
I tried this for the first time at an Oktoberfest dinner party we were throwing. I made the marinade the night before so the pork was in there a good 18 hours. It was excellent. We used a good quality meat thermometer to get exactly 155 degrees, which was perfect. Everyone devoured their first and second helpings– it was a big hit.
I am german and I have never heard of porkloin seasoned with cinnamon and honey. Yuck!
Without these ingredients the recipe is fine.
Without these ingredients the recipe is fine.
very good and not difficult.. i NEVER cook and this was easy for me… i kept the sauce on the side (perhaps it was my mistake, but it came out a bit heavy)…
Unusally, to sweet, not spectacular.