Beer Girl Cooks

Cooking & Craft Beer

stuffing

Beer-Brined Stuffed Turkey Loin

by 35 Comments

Beer-Brined Stuffed Turkey Loin is an easy and delicious alternative to stuffing an entire turkey. It’s perfect for two or a small family celebration.

 

It’s November and our temperatures are in the 80’s.

Beer-Brined Stuffed Turkey Loin is an easy and delicious alternative to stuffing an entire turkey. It's perfect for two or a small family celebration.

Yet the Christmas decorations are popping up while the Halloween pumpkins are still hanging out. When did we get to the point where we have to move on to the next holiday before we finish celebrating the one that’s happening today?  Sigh….

Anyway, I know it’s early and Halloween was about 5.487 minutes ago, but now it’s officially November. Thanksgiving is three weeks from tomorrow, so is anyone in the mood to talk turkey?

Beer-Brined Stuffed Turkey Loin is an easy and delicious alternative to stuffing an entire turkey. It's perfect for two or a small family celebration.

I held out and waited until the trick or treating is over, the costumes put away for next year, and the pumpkins are a distant memory before moving on and bringing you a beer-brined stuffed turkey loin. It’s easy, delicious, and fairly fast for people who aren’t in the mood to deal with a whole bird – maybe you’re a party of two or just want to have a stress-free Thanksgiving experience.  If so, I’ve got you covered.

Beer-Brined Stuffed Turkey Loin is an easy and delicious alternative to stuffing an entire turkey. It's perfect for two or a small family celebration.

I’ve also got you covered for everything else you could possibly need for the perfect Thanksgiving celebration.  Scroll down below the recipe for a whole list of amazing Thanksgiving dishes from appetizers to desserts that my friends Meghan from Cake ‘n Knife and Susannah from Feast & West put together for you!

Beer-Brined Stuffed Turkey Loin
Print

Beer-Brined Stuffed Turkey Loin

Ingredients

  • 2 lb turkey loin s
  • 1 12 ounce can of beer
  • 1 - 1 1/2 cups prepared stuffing or recipe below
  • salt and pepper
  • 1/4 teaspoon poultry seasoning

For this Stuffing

  • 2 sticks butter
  • 1 cup celery diced
  • 1 onion diced
  • 3 - 4 cups chicken or turkey stock
  • 1 bag of seasoned stuffing style bread crumbs
  • 6 - 8 sage leaves cut into ribbons

Instructions

  1. Combine turkey loin(s) and beer in a zip top bag and refrigerate 1 hour or overnight, rotating periodically
  2. Preheat oven to 400
  3. Butterfly turkey loin and pound out flat to about 1/4 inch thick between two sheets of plastic wrap
  4. Generously salt and pepper turkey - what will be the inside
  5. Spread stuffing evenly on the turkey leaving a 1/2 inch boarder on all sides
  6. Tightly roll up the turkey using fingers to keep the stuffing inside while rolling
  7. Tie up with kitchen twine
  8. Generously salt and pepper all sides
  9. Sprinkle with poultry seasoning
  10. Transfer to a baking dish coated with cooking spray
  11. Bake about 40 - 45 minutes or until 160 degrees through the center of the roll - into the middle including the stuffing
  12. Remove from oven and let rest 15 - 20 minutes
  13. Slice and serve

For the Stuffing

  1. Melt butter on medium high heat
  2. Add onions and celery and cook until soft and fragrant - about 10 - 15 minutes
  3. Transfer the bread crumbs to a large bowl
  4. Pour butter mixture over the bread crumbs and toss to incorporate
  5. Slowly add chicken stock about 1/2 cup at a time and toss until desired texture is reached
  6. Mix in sage
  7. Bake at 350 for 20 - 25 minutes

NOTES:

  1. I recommend using a gose style ale, like Otra Vez from Sierra Nevada to brine the turkey loin because they tend to be salty, but a pale ale or a belgian will do just fine.  I wouldn’t use anything to hoppy like an IPA.
  2. My turkey loin came in a package of 2, so I just stuffed them both
  3. If using the included stuffing recipe, keep in mind that you are going to bake it in the oven then bake it in the turkey loin, so you’ll want it a bit more wet than if you were going to serve it without baking.  Baking the stuffing first isn’t necessary, but I personally prefer it that way.

 

Ginger Pumpkin Beer Shandy by Feast + West
glühwein/mulled wine by Tag&Tibby
White Chocolate Pumpkin Martini by The Culinary Compass
Apple Ginger Punch by The Little Epicurean
Cheesy brussels sprouts dip by Living Well Kitchen
Sun Dried Tomato & Goat Cheese Spread by Life’s Ambrosia
Cranberry Goat Cheese Tarts by Cake ‘n Knife
Roasted Butternut Squash Apple Ginger Soup by The Secret Ingredient Is
Brussels Sprout Salad with Farro and Walnuts by Sugar Dish Me
Sheet Pan Carrot Soup by Macheesmo
Kale + butternut squash mac and cheese by Family Food on the Table
Twice Baked Parmesan Butternut Squash by A Mind Full Mom
Twice The Onion Green Bean Casserole by Melanie Makes
Lightened Up Green Bean Casserole by Dash of Herbs
Easy Corn Casserole by Love Bakes Good Cakes
Cranberry Honey Butter by Little Dairy on the Prairie
Butternut Squash Lasagna by Hello Little Home
Beer-Brined Stuffed Turkey Loin by Beer Girl Cooks
Roasted Mushroom Pot Pie by The Cookie Writer
Chocolate Pumpkin Fudge by Around My Family Table
Carrot Cake by bell’alimento
Praline Pumpkin Upside Down Cake by The Speckled Palate
Roasted Banana Pecan Cheesecake by Lady Behind The Curtain
Chai-Spiced Apple Crumble Blondies by The Crumby Cupcake
Pecan Pie Crumble Bars by A Joyfully Mad Kitchen
Pecan Pie Milkshake by Brunch-n-Bites

 

 

Beer-Brined Stuffed Turkey Loin

Pork Loin Roulade with Mustard Pale Ale Sauce

by 31 Comments

Pork Loin Roulade with Mustard Pale Ale Sauce

Pork Loin Roulade with Mustard Pale Ale Sauce-1

 

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!

 

Pork Loin Roulade with Mustard Pale Ale Sauce-10

 

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.

 

Pork Loin Roulade with Mustard Pale Ale Sauce-11

 

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.

 

Holly2

 

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.

 

Pork Loin Roulade with Mustard Pale Ale Sauce-5

 

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

Pork Loin Roulade with Mustard Pale Ale Sauce

 

Belgian Tripel Beer Marinated Stuffed Pork Loin with Plum Sauce

by 22 Comments

Yep.  Beer everywhere.

DSC_0352_01

 

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.

 

DSC_0327_01

 

Who is with me?

 

DSC_0303_01

 

Come on ride this train.

 

DSC_0318_01

 

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

 

DSC_0280_01

 

I even made a plum sauce with…

 

DSC_0307_01

 

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.

 

DSC_0286_01

 

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

 

DSC_0288_01

 

Hey wait!  Who drank my beer?

 

DSC_0296_01

 

Phew…that’s better.

Home improvement without home brew is unacceptable.

 

DSC_0337_01

 

So I put it everywhere.

 

DSC_0356_01

 

And stuffed a pork loin.

 

DSC_0339_01

 

While my tile floors are being installed.

 

DSC_0352_01

 

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

 

DSC_0356_01

 

Could you kindly pass me a beer?

 

Print

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

  1. 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
  2. Preheat oven to 350
  3. In a nonstick or cast iron skillet melt the butter with olive oil
  4. Add sausage and break into pieces with a wooden spoon
  5. Add mushrooms, onions, celery, and garlic, cardamom, cinnamon, sage, salt and pepper. Cook until sausage is brown and vegetables are translucent - about 10 minutes
  6. Add 1 cup of Belgian Tripel Beer, bring to a boil, reduce to a simmer and cook about 5 minutes, let cool slightly
  7. 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
  8. 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
  9. 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
  10. Roll up the pork jelly roll style with the stuffing inside and tie with a few pieces of kitchen twine
  11. Place on a meat rack in a roasting pan and roast for about 45 minutes or until the internal temperature is 155 - 160
  12. Let pork rest after removing from oven for at least 15 minutes
  13. While the pork is roasting make sauce.
  14. 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)
  15. Add to a food processor or blender and puree until fairly smooth
  16. To serve, spoon sauce onto a platter, slice pork loin, and arrange on top of the sauce. Serve additional sauce on the side