Recipe - Roasted Pork Loin With Beer Sauce

2 tablespoon Butter
1 lg Red onion; thinly cut or sliced up
2 Garlic cloves; minced
1 teaspoon Ground cumin
One half teaspoon Ground cinnamon
One fourth teaspoon Ground allspice
2 Bottles Beer (12 ounce ea);
not dark
One half cup Dijon mustard
One fourth cup Honey
3 One half pound Boneless pork loin; tied
2 tablespoon Vegetable oil
Salt; to taste
Freshlyground black pepper;
to taste
1 tablespoon Butter; room temperature
1 tablespoon Allpurpose flour

Melt 2 tablespoons butter in heavy large saucepan over mediumhigh 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
Three fourths 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