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
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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
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Preheat oven to 350
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In a nonstick or cast iron skillet melt the butter with olive oil
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Add sausage and break into pieces with a wooden spoon
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Add mushrooms, onions, celery, and garlic, cardamom, cinnamon, sage, salt and pepper. Cook until sausage is brown and vegetables are translucent - about 10 minutes
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Add 1 cup of Belgian Tripel Beer, bring to a boil, reduce to a simmer and cook about 5 minutes, let cool slightly
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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
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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
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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
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Roll up the pork jelly roll style with the stuffing inside and tie with a few pieces of kitchen twine
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Place on a meat rack in a roasting pan and roast for about 45 minutes or until the internal temperature is 155 - 160
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Let pork rest after removing from oven for at least 15 minutes
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While the pork is roasting make sauce.
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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)
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Add to a food processor or blender and puree until fairly smooth
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To serve, spoon sauce onto a platter, slice pork loin, and arrange on top of the sauce. Serve additional sauce on the side
