Thursday, 10 March 2016

Pork Tenderloin with Beer Poached Pears and Stilton


There's something about this time of year that calls for comfort food; I imagine it's a combination of a yearning to escape the frost of the outside world and a want to excite your taste buds at the end of a long day at work. But sometimes, comfort food calls for a little experimentation.

To help shake me out of my comfort zone, Citylicious along with Tennent's challenged me to create a recipe using their new Whisky Oak beer and pork loin. I could have opted for a simple roast but instead I decided to liven it up and use the beer as much as possible throughout the recipe.

It's ideal for sharing with family and friends as it can be sliced up and served easily, pork loin is also great value for money so you can indulge without breaking the bank.


Ingredients

  • 3 pears
  • 1 bottle of Tennent's Whisky Oak Beer
  • 1 tablespoon of Honey
  • Stilton (or Gorgonzola depending on your taste)
  • Fresh sage
  • Parma ham
  • Salt and pepper to taste 
  • Red cabbage
  • Butter

 

 Method

  • Pour the beer in to a heavy bottomed sauce pan and bring to the boil, turn down the heat and add a spoonful of honey.
  • Peel and chop the pears roughly, add to the hot beer and poach until soft. Remove from the pan and chop into chunks once cooled. Put the pan of beer to one side, we'll need this again later.
  • Pre-heat your oven to 180 degrees and prepare a roasting tin with foil.
  • Butterfly and tenderize the pork loin to flatten the meat, then cover with the poached pears and crumble the stilton across the pork. Add salt and pepper to taste.   
 

  • Roll up the meat ensuring all of the filling stays inside, use fresh sage to secure the meat together. Alternatively, use cocktail sticks or twine but the sage adds nicely to the taste.


  • Encase the stuffed pork loin with parma ham to secure everything together, then transfer the meat to the prepared roasting tin. Roast in the preheated for around 45 minutes or until cooked through.


  • Remove from the oven and leave to rest under foil while you prepare the red cabbage.
  • Bring the beer and honey mixture back to the boil and lower the heat. Roughly chop red cabbage and cook in the beer mixture for around 10 minutes, add a teaspoon of vinegar to help retain the bright purple shade.


  • Slice the pork into generous portions and serve on top of the red cabbage and enjoy!

When I first started whipping up this recipe, I was a little concerned the beer would take over the flavour but it compliments the pork, cheese and pears beautifully. It's a great alternative to a Sunday roast and would be kind of amazing on a barbecue in summer too.

Let me know if you try out this recipe and what you think of if you do, I'd love to hear how you get on!
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1 comment

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