Steam Whistle Mobile

Visit our mobile site on your smartphone.

Steam Whistle's Blog

Check out the Good Beer Folks Blog!

Steam Whistle on FaceBook

Like us 'cause we like you

Steam Whistle Twitter

Follow us on twitter

Join the conversation:


Instagram Photos

Our instagram photos

Steam Whistle - Do One Thing Really, Really Well

Back to Recipes Home.

Pork Loin with Steam Whistle Cranberry Apple Stuffing

Created by Liz White of Liaison College, Toronto.

Directions:

Slit a pocket through one end of the tenderloin, and down it's centre. Do not slice through the other end. Season inside and out with salt and pepper. Combine rosemary, thyme, garlic and oil in a bowl. Spread mixture over pork. Cover and refrigerate for atleast 1 hour. Heat olive oil in sauce pan, add onion and cook until slightly brown. Add ginger and apples and cook for 2 min. Combine remaining ingredients, including Steam Whistle Pilsner, and lower heat. Allow to cook, reducing until thickened. Remove from heat and cool slightly. Stuff chutney into tenderloin and wrap with bacon.
Using a roasting rack and baking sheet, put pork into 350 F oven, until it's centre reads a temp of 130 degrees. Remove from oven, allow to stand, tented with aluminum foil for 10 min. Slice and serve.

Ingredients

Pork Loin:

  • 2 cloves minced garlic
  • 1 Tbsp finely chopped rosemary
  • 1 Tbsp finely chopped thyme
  • 1 Tbsp olive oil
  • 3-1/2 to 4 lb boneless pork loin
  • salt and pepper to taste
  • sliced bacon, as needed

Chutney:

  • 3 lbs Granny Smith apples, peeled, cored and coarsely chopped
  • 1/2 cup fresh ginger, finely chopped
  • 1-1/2 cups light brown sugar
  • 1 cup cider vinegar
  • 1/2 bottle Steam Whistle Pilsner
  • 1 tsp cinnamon
  • 1 tsp mustard seed
  • 1/2 tsp crushed red pepper
  • 1/4 tsp ground cloves
  • 1-1/2 cups finely diced red onion
  • 2/3 cup dried cranberries
  • 1/4 tsp salt
  • olive oil for sauteeing