R O A S T P O R K L O I N
W I T H D A R K B E E R
Preparation time: 15 minutes, plus minimum 8
Cooking time: 25 minutes per pound, plus 15
Season: All ingredients available year-round
1 large onion
1 tblsp olive oil
4 tblsp Dijon mustard
4 tblsp runny honey
1 pint dark beer, preferably German but I have
also made this with Guinness
1.6 kg boneless pork loin (skin removed)
Freshly ground black pepper
2 tblsp vegetable oil
1 tblsp softened unsalted butter
1 tblsp plain flour
Begin by peeling and finely dicing the onion. Combine the onion with the olive oil in a small saucepan over a low flame. Cover and sweat the onion for five minutes. Remove from the heat and add the mustard and honey, stirring to combine. Slowly pour in the beer. At this stage, the mixture should be cool: if it is not, set it aside for 20 minutes before continuing.
Place the pork in a glass or ceramic baking dish and pour over the marinade. Cover and refrigerate for 6-8 hours, but preferably overnight turning occasionally.
Before cooking, remove the pork from the refrigerator and allow it to reach a cool room temperature before cooking, about 45 minutes.
Preheat oven to 190°C / 375°F / gas 5.
Transfer the marinade to a saucepan and bring it to the boil. Simmer for 3 minutes and turn off the heat. Pat the pork dry with paper towels and season with salt and pepper. Heat the vegetable oil in a frying pan over a moderately high heat until hot but not smoking and brown the pork on all sides. Transfer the pork to a roasting pan, and place into the centre of the preheated oven. Baste frequently with the boiled marinade until a meat thermometer registers 66°C / 150°F — for slightly pink meat this should take 1 hour to 1 hour 15 minutes.
Transfer the pork to a cutting board, reserving the juices in the roasting pan, and let it rest, covered loosely with foil, for about 15 minutes. Remember that during this time the internal temperature will increase by at least 5 degrees. While the pork is resting, combine the unsalted butter and flour together in a small bowl. Skim and discard fat from the pan and add any remaining marinade. Deglaze the roasting pan by stirring over moderately high heat, scraping up brown bits. Bring just to the boil and add the butter mixture, whisking until the sauce is smooth (apart from the onion) and thickened.
Slice the pork, divide between plates, spoon over some sauce and serve with buttery mashed potatoes and a salad.