Oktoberfest Pork Roast

Ingredient ULF # Portion
IBP Boneless Center Cut Pork Loin 520040 1 each
Capital City Yellow Onion, Chopped 138750 1 cup
Esprit de Paris Whole Grain Mustard 274276 4 oz
Natural American Pure Clover Honey 353534 4 oz.
Minced Garlic Fresh 430436 2 Tbsp.
Diamond Crystal Kosher Salt 308709 2 tsp.
Baron Spice Ground Black Pepper 280898 1 tsp.
Beer 24 oz.
Bix Produce Brussels Sprouts 126406 4 oz.
Marzetti Cooked Small Spaetzle Dumpling 763094 6 oz.

Marinate pork loin in beer, chopped onions, mustard, honey, garlic, salt and pepper mixture for at least 6 hours or overnight. Remove pork from marinade (set marinade aside).

In large skillet over high heat, brown pork loin on all sides then transfer to roasting pan and roast in 350 degree oven until internal temperature of 155 degrees is reached.

In sauce pan, bring marinade to a boil over medium heat until it thickens. Slice pork into 5 ounce portions and serve over sautéed spaetzle and roasted Brussels sprouts, then drizzle 2 ounces of sauce over pork.