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
Amount of people : 2
Preparation time : 30 minutes
Marinating time : 6 hours
Cooking time : 35 minutes
PORK LOIN À LA JOUFFLUE :
1 pork loin (14 oz or 400 grams)
⅓ cup of light soy
2 tablespoons of Mirin
⅓ cup of Joufflue beer
1 tablespoon of rice vinegar
1 tablespoon of fresh Jalapenos
½ clove of garlic
1 teaspoon chopped fresh ginger
¼ cup of vegetable oil
Method :
Place all ingredients in a blender (except vegetable oil and beer) and blend on high 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.
Place the loin in a Ziploc® bag, pour in the marinade, close the bag and use a straw to remove as much air as possible. Place in refrigerator for 6 hours.
Remove the loin from the marinade and set aside.
COAT AND SMOKE THE LOIN :
¼ cup Togarashi spices
1 tbsp white sesame
1 tbsp black sesame
2 tbsp vegetable oil
Method :
Start the smoker with the chips so that it is ready to smoke the piece of meat.
Mix Togarashi spices and sesame seeds together.
Coat the pork loin with the spice mixture evenly on all sides.
In a frying pan, add oil and put to heat. Once hot, sear the pork loin on all sides until golden brown.
Place in the smoker and cook for 35 minutes over medium heat, using a camping burner.
SIDEWORK :
½ lb. sweet potatoes (cut into 1-inch cubes)
⅓ cup of bacon (cut into 1 cm widths)
½ cup minced onion
⅓ cup sour cream
1 green shallot, chopped
1 aluminum foil 25 cm²
Method :
On the foil, place the potatoes, bacon, onions and close like a papillote.
Bake at 400°F for 15 minutes, then open the top of the foil and finish for another 5 minutes.
Remove from oven and prepare the plate.
Dressing :
Remove loin from smoker and cut 2 cm thick slices, place on plate and add marinade.
Add sweet potatoes to the side.
Place the sour cream and green onions on the potatoes.
Enjoy !
Food and beer pairing :
Enjoy this dish with a nice cold Joufflue !
Summary of ingredients needed :
