Cuban-Style Pork Loin

• 5 lbs boneless pork loin, trimmed of fat
• 12 ounces beer
• salt & freshly ground black pepper
• 1/4 cup orange juice
• 1/4 cup honey
• 3 tablespoons soy sauce
• 3 tablespoons sherry wine
• 2 tablespoons hoisin sauce
• 1 3/4 cups black beans, drained cooked and mashed with a fork (15.5 oz can)
• 2 tablespoons five-spice powder
• 4 garlic cloves, minced
• 4 mandarin oranges, peeled and divided into segments
• 1/2 bunch watercress, coarse stems removed

1. Preheat the oven to 425 degrees F.
2. Place pork loin on a rack in a roasting pan.
3. Fill bottom of pan with about 1 inch of beer.
4. Season the pork loin with salt and pepper.
5. In a medium bowl, combine the orange juice, honey, soy sauce, sherry, hoisin sauce, mashed black beans, five spice powder, and garlic to form a thin paste.
6. Rub the paste into the pork loin; use all the mixture that you can, the rest can be used to baste every 20 minutes.
7. Roast the pork for 15 minutes, then reduce the oven temperature to 325 degrees F; cook for 45 to 60 minutes more, basting with the pan juices and/or leftover spice paste every 20 minutes.
8. The pork loin should register 165 degrees on a meat thermometer, and the juices run clear.
9. Remove from the oven and let rest for 15 minutes.
10. Transfer to a warmed serving platter and surround with orange segments and watercress sprigs.
11. Serve immediately.

pork loin, beer, salt, orange juice, honey, soy sauce, sherry wine, hoisin sauce, black beans, fivespice powder, garlic, oranges

Taken from www.food.com/recipe/cuban-style-pork-loin-356100 (may not work)