Roast Pork Loin in Beer Sauce

For marinade: 1/2 cup Dijon mustard 1 large onion, chopped 1/2 cup honey 3
cups beer (not dark), preferably German 3 1/2?pound boneless pork loin,
tied (3 to 3 1/2 inches wide) 2 tablespoons vegetable oil a beurre manie,
made by rubbing together 1 tablespoon softened unsalted butter and 1
tablespoon all?purpose flour

Make marinade: In a large saucepan stir together marinade ingredients.
Bring marinade just to a boil, stirring (marinade will rise and foam), and
remove pan from heat. In a blender puree marinade in 2 batches,
transferring it as pureed to bowl. Cool marinade to room temperature and
spoon off any remaining foam. In a large heavy resealable plastic bag
combine pork and marinade and seal bag, pressing out any excess air. Put
bag in a baking pan and marinate pork, chilled, turning bag once or twice,
at least 8 hours and up to 24. Let pork in marinade come to room
temperature, about 40 minutes. Transfer marinade to a saucepan and bring
just to a boil. Preheat oven to 375 F. Pat pork dry with paper towels and
season with salt and pepper. In a flameproof roasting pan heat oil over
moderately high heat until hot but not smoking and brown pork on all
sides. Roast pork in middle of oven, basting frequently with some
marinade, until a meat thermometer registers 155 F. for slightly pink
meat, 1 to 1 1/2 hours. Transfer pork to a cutting board, reserving juices
in roasting pan and discarding string, and let stand, covered loosely with
foil, about 15 minutes. While pork is standing, skim and discard fat from
pan and add remaining marinade. Deglaze roasting pan over moderately high
heat, scraping up brown bits. Bring sauce just to a boil and strain
through a fine sieve into another saucepan. Bring sauce to a simmer and
whisk in beurre manie, bit by bit, whisking until sauce is combined well
and thickened slightly. Serve pork, sliced, with sauce

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