pork

Beer Mustard Crusted Pork Loin

September 14, 2017 by rachelle 36 Comments

Beer Mustard Crusted Pork Loin is just in time for Oktoberfest with beer mustard and brown sugar marinated and coated on pork loin grilled to perfection.

I’m baby stepping my way back.

It’s been a real crap storm of a year and I needed a break. The kind of break that heals the soul. The kind of healing that can only be accomplished by time.

The kind of time spent spent at the beach for a week with my family. The mixture of sweet and bitter to get to spend the week with one sister, yet missing another and her 7 year old triplets because the universe had other plans for them.

Time spent with my mom having dinner and drinks. Sitting in a quiet corner of Harry’s talking about old friends, life, loss, and heartbreak.

Time spent fishing with my dad all day long from my dock. An experience made even better by my dad’s willingness to bait my hook and release the giant ugly catfish I caught. For this, I’ll forgive him for turning up his nose at my craft bear while drinking The Beast.

Time spent kayaking around the lake, sunset dinners on the deck overlooking the water with Chris, pedicures, life jackets and little kids jumping off the dock into the water, me jumping off the dock into the water, Great Blue Herons and Turkey Vultures, drifting around the lake on a raft with a floating cooler of my favorite summer craft beers, laughter, kids fishing, good trashy books, good friends, meeting new friends, boat rides, water skiing, cook-outs, baked beans, burgers and dogs, popsicles, and of course, plenty of craft beer.

It’s been a summer of healing, friends.

And now I’m back. I can’t think of a better way to return than with a craft beer celebration just in time for Oktoberfest. Milena from Craft Beering has gathered a bunch of friends together to bring you a collection of recipes for an Oktoberfest Bash. I give you a Beer Mustard Crusted Pork Loin. Scroll below the recipe for a complete list of Oktoberfest Bash food and links to the amazing recipes.

5 from 1 vote

Beer Mustard Crusted Pork Loin

Ingredients

24 ounces amber ale I used Copper from The Olde Mecklenburg Brewery
1/2 cup yellow mustard seeds
1 teaspoon garlic powder
3 tablespoons ground mustard
1/2 cup apple cider vinegar
2 cups brown sugar
1/2 cup honey
4 pounds pork loin

Instructions

In a sauce pan combine beer, mustard seeds, garlic powder. ground mustard, vinegar, brown sugar, and honey
Bring to a boil, reduce heat, and simmer until thickened - this took about 30 minutes, but adjust the time for a thicker or thinner sauce
Add pork loins to a lidded container and cover with half the beer mustard sauce (reserving the other half for serving) and refrigerate for at least one hour or overnight
Heat grill or oven to 350
Discard marinade and grill or bake pork loins until done and internal temperature reaches 160
Slice and serve with reserved beer mustard sauce

Craft Beering Schweinshaxe (Bavarian Roasted Pork Knuckle)

Itsy-Bitsy Kitchen Bee Sting Cake

Girl Heart Food Traditional Pork Schnitzel

Beer Girl Cooks Beer Mustard Crusted Pork Loin

Tasty Ever After – Kartoffelsuppe (German Potato Soup)

Sugar Love Spices Porchetta Panini

Seasons & Suppers German Beef Rouladen

The Bearded Hiker Sauerbraten

Kelly Lynn’s Sweets & Treats German Chocolate Cake Cookies

Leeks and High Heels 12 Beer Pairings Just in Time for Oktoberfest

The Home Cook’s Kitchen Cheese and Cherry Strudel

What Should I Make For Bavarian Soft Pretzels

Pork Loin Roulade with Mustard Pale Ale Sauce

March 24, 2016 by rachelle 31 Comments

Pork Loin Roulade with Mustard Pale Ale Sauce

Well, good morning, sunshine! I totally want to start out this day with a huge THANK YOU to all my wonderful friends for the Happy Birthday wishes! It was a great birthday with some vacation days thrown in and a party with friends and family Saturday night. We had a fun evening with corned beef done 4 different ways! Woot!

There was one mishap that landed me on my backside on our tile floors resulting in many injuries and bruises, but luckily no trips to the hospital.

Y’all know that I have 4 huge dogs, right? 3 boxers and a pit bull. Well, Holly decided to guzzle a bunch of water then barf it up on my tile floor.

She certainly looks sorry, doesn’t she? What a face….

What happened was I heard them barking like someone was at the door and I was totally expecting packages – because BIRTHDAY! I came walking up the hallway, stepped in a pile of dog puke, my feet went out from under me, arms and legs everywhere – all in slow motion, of course. I landed on my bum and my arm with one of my legs going forward and one going backward. I gotta be honest here, I haven’t done the splits since way before my last 29th birthday. It wasn’t pretty. There may have also been some scared dogs running and words yelled that would make a sailor cringe.

There’s nothing like slipping on and landing in a pile of dog puke to get your birthday weekend started on the right note.

I know I’ve said this before, and I’m sayin’ it again. What in tarnation does this ridiculous story have to do with a pork loin roulade with mustard pale ale sauce? Not a dang thing. Have a fantastic weekend, y’all!

P.S. There’s still time to enter the giveaway, so scroll down and get your entry in to win $500 of HelloFresh meals!

P.S.S. It’s that time again for me that I’m exhausted and need a dang vacation, so I’m going to be as much internet free as possible with no posts or social media to recharge my batteries for the next week or two. I’ll be back to my normal (or not so normal of a person) self posting, commenting, Tweeting, Pinning, Facebooking and otherwise interacting with all of you soon.

[amd-zlrecipe-recipe:153]

Here is a list of all my awesome friends participating in the giveaway. Scroll down to enter and good luck!

Win $500 Worth of Delicious HelloFresh Meals!

Giveaway Courtesy of HelloFresh and Arousing Appetites

Brisket and Pulled Pork Stroganoff

August 10, 2015 by rachelle 38 Comments

FULL DISCLOSURE: I wrote this post last night (Sunday) under extreme exhaustion (read below) and thought I had set it to publish this am. Apparently, I had the marshmallow and brownie sweats and scheduled this post to publish on Tuesday instead of Monday. I hope that this disclosure puts this everything into context and that I can get myself a pass on this transgression – additionally I hope I can learn how to read a calendar and get some sleep. I’m glad we had this little talk.

Happy Monday! How was your weekend? Mine was a very welcome reprieve because last week for me was a total buzzkill!

But last weekend was a blast because we had Lisa’s annual Birthday Meat Fest. We smoked a brisket and and a pork butt and had a ton of leftovers, so when I found out at the last minute that we were having a couple of guests for dinner I decided to use it in a stroganoff. It was delicious.

That’s Zoe. One of our dinner guests. She is one of the coolest people I have ever met and quite the old soul.

That’s Harmony. Zoe’s sister. She did her own makeup. She also loves marshmallows, brownies, strawberries and cherries. She’s 4. And one hot mess.

They loved stroganoff for dinner and made me bake all night long. I’m exhausted. I forget how much work a 4 year old is. Jeesh.

We did this. I admit it. Candy canes, marshmallows, and strawberries. Chocolate. Can’t forget about that. We were a hot mess. We also made brownies. I would like to sleep for the next 246 days, but oh yeah, I have to work. Womp womp!

It was a blast and I totally welcomed the fun. It was almost like being a kid again.

This is the face I’ll be making in the morning.

And I’ll totally be having some marshmallow violence drama.

Brisket and Pulled Pork Stroganoff

Ingredients

3 cups prepared brisket and/or pulled pork
2 tablespoons extra virgin olive oil
10 ounces sliced mushrooms
Salt and pepper
1 onion diced
2 tablespoons flour
2 tablespoons butter
1/4 cup red wine
1/3 cup beef stock
1 clove garlic minced
3 cups beef stock
3/4 cup sour cream
1 tablespoon Worhestershire sauce
1 tablespoon thyme
2 tablespoons chopped fresh parsley
Prepared egg noodles

Instructions

Heat 2 tablespoons olive oil in a cast iron skillet over medium-high heat, add mushrooms, cook until just soft, salt and pepper, cook another minute and remove from pan, reserving in a bowl
Coat onions in 2 tablespoons of flour
Melt 2 tablespoons butter in same skillet, add flour coated onions and cook until soft
Deglaze pan with wine and stock
Add garlic
Cook until reduced and thick
Add thyme, salt and pepper to taste
Add sour cream, remove from heat
Toss with noodles and garnish with parsley

Adapted from Food & Wine

Belgian Tripel Beer Marinated Stuffed Pork Loin with Plum Sauce

April 2, 2015 by rachelle 22 Comments

Yep. Beer everywhere.

Since the home improvements continue, my bed is in the dining room, and my dresser is in the living room, it seemed appropriate to drown my problems in beer.

Who is with me?

Come on ride this train.

I marinated a pork loin in beer. I put beer in the stuffing.

I even made a plum sauce with…

You guessed it. Beer. A Belgian Tripel actually – one of our home brews. Chris made this one the same day I brewed an Irish Red that we later infused with Jameson’s. Because that’s the way we roll.

I may have even poured some in a glass for personal consumption. Because that’s the way I roll.

Hey wait! Who drank my beer?

Phew…that’s better.

Home improvement without home brew is unacceptable.

So I put it everywhere.

And stuffed a pork loin.

While my tile floors are being installed.

And I’m doing my best to hang on to my sanity.

Could you kindly pass me a beer?

Belgian Tripel Beer Marinated Stuffed Pork Loin with Plum Sauce

Ingredients

For the Pork Loin

1.5 pound pork loin
1 1/2 cups Belgian Tripel Beer I used my own home brew, but any craft Belgian would be fine - see notes
salt and pepper

For the Sausage Stuffing

1 stick of butter
2 tablespoons olive oil
1 pound mild sausage
1 onion diced
7-9 garlic cloves minced
2 celery stalks diced
4 mushrooms diced
1/2 teaspoon cardamom
1/4 teaspoon cinnamon
1/4 teaspoon sage
salt and pepper
1 cup Belgian Tripel Beer
4 cups bread crumbs I used Pepperidge Farm white bread seasoned
1/2 cup parsley chopped

For the Belgian Tripel Plum Sauce

4 plums quartered and pits removed
1/4 cup brown sugar
3 clementines zest and juice
1 cup Belgian Tripel Beer

Other

Plastic Wrap
Kitchen Twine
Meat Hammer

Instructions

Combine the pork loin and 1 1/2 cups of Belgian Tripel beer in a zip top bag or other container to marinate at least 2 hours or overnight
Preheat oven to 350
In a nonstick or cast iron skillet melt the butter with olive oil
Add sausage and break into pieces with a wooden spoon
Add mushrooms, onions, celery, and garlic, cardamom, cinnamon, sage, salt and pepper. Cook until sausage is brown and vegetables are translucent - about 10 minutes
Add 1 cup of Belgian Tripel Beer, bring to a boil, reduce to a simmer and cook about 5 minutes, let cool slightly
Pour breadcrumbs into a large mixing bowl, pour cooled sausage mixture into breadcrumbs, add parsley, and stir until combined and all the breadcrumbs are wet
Lay overlapping pieces of plastic wrap on counter, remove pork loin RESERVING BEER MARINADE and lay the pork on the plastic, butterfly by slicing longways without cutting all the way through, lay flat, cover with another 2 pieces of overlapping plastic wrap, and pound with a meat hammer until it's about 1/4 - 1/2 inch thick
Remove plastic, generously salt and pepper the pork loin, spoon on about 1 1/2 - 2 cups of stuffing and press it into the pork across the long side
Roll up the pork jelly roll style with the stuffing inside and tie with a few pieces of kitchen twine
Place on a meat rack in a roasting pan and roast for about 45 minutes or until the internal temperature is 155 - 160
Let pork rest after removing from oven for at least 15 minutes
While the pork is roasting make sauce.
Combine reserved Belgian Tripel Beer marinade (1 1/2 cups), plums, and brown sugar in a saucepan, bring to a boil, reduce to simmer, add clementine juice and zest, and simmer until thick (about 30 minutes)
Add to a food processor or blender and puree until fairly smooth
To serve, spoon sauce onto a platter, slice pork loin, and arrange on top of the sauce. Serve additional sauce on the side

pork

Beer Mustard Crusted Pork Loin

Ingredients

Instructions

Brisket and Pulled Pork Stroganoff

Ingredients

Instructions

Belgian Tripel Beer Marinated Stuffed Pork Loin with Plum Sauce

Ingredients

For the Pork Loin

For the Sausage Stuffing

For the Belgian Tripel Plum Sauce

Other

Instructions

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