Belgian Tripel Beer Marinated Stuffed Pork Loin with Plum Sauce


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


  • Plastic Wrap
  • Kitchen Twine
  • Meat Hammer


  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