Beer-Marinated Roast Pork

3 cups water
1/4 cup packed brown sugar
1/4 cup kosher salt
1 12oz. bottle beer or cooking white wine
6 whole peppercorns, lightly crushed
2 whole allspice, lightly crushed
2 thyme sprigs
2lbs. boneless pork loin roast, trimmed
2 tbsp. brown sugar
1/2 tsp. white pepper
1/4 tsp. salt
1 tbsp. prepared mustard
Cooking spray

Combine water, 1/4 cup brown sugar, kosher salt, and beer or wine in a bowl;
stir until sugar dissolves. Place the beer mixture, peppercorns, allspice,
thyme, and pork in a large zip-top plastic bag. Marinate in refrigerator
for 8 hours or overnight, turning occasionally. Remove pork from bag;
discard marinade.

Preheat oven to 325°. Combine 2 tbsp. brown sugar, ground pepper, 1/4 tsp.
salt, and mustard in a small bowl. Evenly coat all sides of roast with
mustard mixture. Heat a large nonstick skillet over medium-high heat. Coat
pan with cooking spray. Add pork, and cook 2 minutes on all sides or until browned.

Place pork on a broiler pan coated with cooking spray. Bake at 325° for 1 hour
or until a thermometer registers 160° (slightly pink) or until desired degree
of doneness. Place pork on a platter; let stand 10 minutes before
slicing. Thinly slice; serve warm or cold.

24 servings