| 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.
