Beer and Bites – Chorizo Stuffed Pork Loin with Scotch Ale Sauce

Beer and Bites – Chorizo Stuffed Pork Loin with Scotch Ale Sauce

If your idea of a good meal is adding pork to your pork and topping it off with beer, then this recipe is for you.

I love food and beer pairings, especially cooking with beer. So it was time to dust off The Foodie’s Beer Book – The Art of Pairing and Cooking with Beer for Any Occasion by Brooke & Luther Fedora and try out another recipe. This time, we chose the Chorizo Stuffed Pork Loin with Scotch Ale Sauce, Sweet Potato Gratin with Scotch Ale Cream and Sautéed Broccoli Rabe with our own addition of hop salt, (yes that’s a thing).

While the recipe is fairly simple, it is designed to serve a minimum of 8 guests, so keep that in mind when buying ingredients. Unless you like leftovers, may be best to trim this down to a more manageable size.

Chorizo Stuffed Pork Loin with Scotch Ale Sauce Ingredients

  • 3-4 lbs pork loin, trimmed
  • 1 lb choizo
  • 1 teaspoon olive oil
  • Salt and pepper to taste
  • ½ cup unsalted butter
  • ½ cup scotch ale

Instructions

Preheat oven to 450 degrees.
Butterfly pork loin and stuff with chorizo, salt and pepper
Tie the loin together with kitchen twine
Coat the bottom of the roasting pan with olive oil and cook for 15 minutes
Drop oven temperature to 375 degrees and cook until internal temperature reaches 150 degrees.
This will take a couple of hours to cook.
Keep in mind the chorizo will be the dominant flavor of this dish due to the many rich spices including garlic and chili.

To make the sauce, melt butter, add beer, salt and pepper over medium heat, stirring continuously until sauce becomes homogenous.
Pour over cooked meat and veggies.

Sweet Potato Gratin with Scotch Ale Sauce Ingredients

  • 5 lbs. sweet potatoes, peel and sliced
  • 1- ¼ cups olive oil
  • 1 large white onion, thinly sliced
  • ½ cup brown sugar
  • 1 quart heavy cream
  • ¼ cup scotch ale
  • 3 sprigs rosemary
  • 1 teaspoon sea salt
  • 1 teaspoon pepper

The sweet potato gratin was the most time intensive part, mainly because of the quantity. I had to separate the potatoes into multiple batches and use two different casserole dishes. Also, it did not look pretty but it tasted great! 

Instructions

In a food processor, add rosemary, brown sugar, 1-cup olive oil, salt and pepper. Mix until smooth and set aside.
In the food processor, slice the sweet potatoes in separate batches using the 2mm blade attachment. Toss onion and potato together and sauté in ¼ cup olive oil over high heat until a little color develops on the potatoes.
Add rosemary mixture to the potatoes and gently mix.
Return to sauté pan and cook for 5 minutes, stirring occasionally.
Add ½ the cream and the beer, cook for 4 minutes.
Add the rest of the cream and layer the potatoes into a 9” x 11” pan. Cover with foil and bake at 350 degrees for 35 minutes or until tender.
Book recommends baking the night before and reheating to help the flavors develop and allowing the gratin to hold together better. (I did not do this, which may be why it didn’t look so good.)

Sautéed Broccoli Rabe Ingredients

  • 2 pounds broccoli rabe, cleaned and trimmed
  • 3 tablespoons kosher salt
  • 3 tablespoons olive oil
  • Sea salt and pepper to taste.

I substituted the kosher and sea salt in the recipe for Hop Salt from the Brewmaster’s Bakery.

Instructions

Bring a large pot of water to a boil, add salt and broccoli rabe.
Boil uncovered until it reaches al dente, about 3-5 minutes.
When cooked, drain and shock in an ice bath.
Reheat broccoli rabe in a sauté pan with oil until hot, season to taste.

Pairing

The book suggests cooking with Skull Splitter Scotch Ale by Orkney Brewery.

While we did the cooking with the recommended Skull Splitter we decided to pair three beers with this finished recipe as well.

All three beers were various Scotch / Wee Heavy Ales with rich, malty, caramel-sweetness to their flavor profiles, which complimented the spicy chorizo flavors.

  1. Skull Splitter by Orkney Brewery
  2. Barrel-aged Highland Charge by Heathen Brewing Company
  3. Mons Meg by Gigantic Brewing Company

 

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