Lac-Beauport : 1021, Boulevard du Lac, Lac-Beauport, QC G3B 0X1
Sainte-Foy : 1240 Autoroute Duplessis, Québec, QC G2G 2B5
Aéroport de Montréal : 975 boul. Roméo-Vachon N, Saint-Laurent, QC H4Y 1H6
Trois-Rivières : 3965 Rue Bellefeuille, Trois-Rivières, QC G9A 6K8
Blainville : 1345 Boulevard Michèle-Bohec, Blainville, QC J7C 0M4
Quartier du Petit Champlain : 40 Rue du Marché-Champlain, Québec, QC G1K 4H3
Number of people: 2
Preparation time: 30 minutes
Marinating time: 6 hours
Cooking time: 35 minutes
PORK LOIN WITH JOUFFLUE BEER:
1 pork loin (14 oz or 400 g)
⅓ cup of light soy sauce
2 tbsps of Mirin
⅓ cup of Joufflue beer
1 tbsp of rice vinegar
1 tbsp of fresh Jalapenos
½ garlic clove
1 tsp chopped fresh ginger
¼ cup of vegetable oil
Method:
Put all the ingredients in the blender except the vegetable oil, the beer and mix at maximum speed for 30 seconds.
Add oil, beer and mix with a spoon without emulsifying.
Reserve 2 oz of marinade for the end of the recipe.
In a Ziploc® bag, place the loin, pour in the marinade, close the bag and use a straw to remove as much air as possible. Put in the fridge for 6 hours.
Remove the loin from the marinade and set aside.
COAT AND SMOKE THE LOIN:
¼ cup of Togarashi spices
1 tbsp of white sesame
1 tbsp of black sesame
2 tbsps of vegetable oil
Method:
Start the smoker with the wood chips so that it is ready to smoke the piece of meat.
Mix Togarashi spices and sesame together.
Coat the pork loin with the spice blend evenly on all sides.
In a skillet, add oil and heat. Once hot, sear the pork loin on all sides to obtain a nice golden color.
Place in the smoker and cook for 35 minutes over medium heat, with a camping burner.
SIDE DISH:
½ lb sweet potatoes (cut into 2 cm cubes)
⅓ cup of bacon (cut 1 cm wide)
½ cup chopped onion
⅓ cup of sour cream
1 green shallot, finely chopped
1 aluminum foil 25 cm²
Method:
On the foil, place the potatoes, bacon and onions and close like a papillote.
Bake at 400°F for 15 minutes, then open top of paper and finish 5 more minutes.
Take out of the oven and get ready to prepare the plates.
Dressing:
Take the loin out of the smoker and cut 2 cm thick slices, place on the plate and add the marinade.
Add the sweet potatoes to the plate.
Place sour cream and green shallots on top of the potatoes.
Enjoy your meal !
Food and beer pairings:
Enjoy this dish with a good and fresh Joufflue!
Summary of ingredients needed:
