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SAUSAGE, BACON AND CHIMICHURRI STUFFED PORK LOIN WITH BEER

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SAUSAGE, BACON AND CHIMICHURRI STUFFED PORK LOIN WITH BEER

SAUSAGE, BACON AND CHIMICHURRI STUFFED PORK LOIN WITH BEER

Preparation time

00:20 20min

Cooking time

00:90 90min

Portions

Projet BBQ

Projet BBQ

Behind Projet BBQ is Alex Turcotte, a grill master whose creativity knows no bounds once armed with his culinary weapon of choice, fire. Avid carnivore, he is constantly preparing and cooking meat in new ways to improve his technique and broaden his barbecue knowledge.

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ingredients

  • 1/3 Olymel boneless pork loin
  • 4 Italian sausages
  • 300 g bacon
  • 60 ml (1/4 cup) maple syrup
  • Juice and zest of 2 oranges
  • Salt and pepper
  • 250 ml (1 cup) beer (ideally citrus flavoured)
  • Your favourite spice mix

Chimichurri:

  • 250 ml (1 cup) Italian parsley
  • 250 ml (1 cup) fresh cilantro
  • 1 jalapeño pepper
  • 30 ml (2 tbsp.) fresh oregano
  • 2 or 3 cloves garlic
  • Juice and zest of 2 limes
  • From 125 to 185 ml (1/2 to 3/4 cup) olive oil
  • A splash of red wine vinegar
  • Salt and pepper

instructions

  1. In a pan, cook the bacon and set aside. Pre-cook the sausages until their internal temperature reaches 63°C (145°F). Remove casing from sausages, crumble the meat and let cool. (this is important so the pork loin doesn't get contaminated). Why precook the sausage? Because they need to reach a temperature of 71°C (165°F) while the pork needs to be 63°C (145°F). This way you know the sausages will be sufficiently cooked.
  2. Butterfly the pork loin with a knife (or have the butcher do it). The goal is to be able to spread the stuffing over the meat then roll it up.
  3. Inject the beer into the pork loin. This step is optional but it adds tonnes of flavour and helps the meat stay juicy.
  4. Add the crumbled bacon, maple syrup, the juice of one orange and the salt and pepper to the cooled sausage meat.
  5. Chop the chimichurri ingredients in a blender. Set aside.
  6. Spread the stuffing over the pork. Zest 2 oranges over the stuffing then the chimichurri (save a little to baste the pork).
  7. Roll up the pork loin, secure with butcher's twine and sprinkle with your favourite spice mix.
  8. Cook under the broiler on a spit or using indirect heat at 160°C (325°F).
  9. Continue cooking until the internal temperature reaches 63°C (145°F). Towards the end of cooking, baste meat with a mixture of chimichurri and the remaining orange juice.
  10. Cut pork loin into slices and serve with mashed potatoes and green beans.
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