This month’s recipe hails from Deschutes Brewery in Bend. The brewery isn't only known for its great beer, but also for its delicious cuisine! Delight your tastebuds with their fantastic pork recipe, followed by a slice of mouth-watering Stout Apple Pie. Yum!
Juniper Grove Farms Goat Cheese Stuffed Carlton Farms Pork Tenderloin with Black Butte Porter Mustard
Black Butte Porter Mustard Ingredients:
-1/2 (one-half) cup dry mustard
-2 Tablespoons granulated sugar
-2 Tablespoons malt vinegar
-1/8 (one-eighth) cup honey
-2 Tablespoons lemon juice
-3/4 (three-fourths) cup mayonnaise
-1/4 (one-fourth) cup Black Butte Porter
Stuffed Pork Tenderloin Ingredients:
-4 8-ounce Carlton Farms Pork Tenderloins
-1/2 (one-half) cup Juniper Grove Farms Chevre goat cheese
-1/8 (one-eighth) cup pine nuts
-1 Tablespoon kosher salt
-1 Tablespoon black pepper
-2 Tablespoons olive oil
For mustard, in a mixing bowl combine the sugar and dry mustard together. Next add the vinegar, honey, and lemon juice and mix together until it forms a thick paste. Add the mayonnaise and mix thoroughly before finishing by gently stirring in the Black Butte Porter.
Toast the Pine Nuts in a dry sauté pan over medium heat until they begin to turn golden brown and become aromatic. Remove the pine nuts from the pan and allow to cool on a paper towel. Once cooled, mix the pine nuts with the Chevre goat cheese and 1 teaspoon salt and 1 teaspoon pepper.
With a sharp paring knife, cut an "X" into one end of the pork tenderloin 3/4 (three-fourths) of the way into the tenderloin length-wise. (This process will essentially make a single-ended cylinder. Make special effort not to break through the sides of the cylinder with the paring knife.) Stuff the Chevre goat cheese mixture into the cylinder. Sprinkle the pork tenderloin with remaining salt and pepper and rub with olive oil.
Roast in a preheated oven at 375 degrees for about 15 minutes.
Drizzle with mustard and serve.
Stout Apple Pie
Pie Crust Ingredients:
-2 ½ (two and one-half) cups all purpose flour
-1 Tablespoon sugar
-1 teaspoon salt
-1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
-6 Tablespoons (or more) ice water
Blend flour, sugar, and salt in processor. Add butter and pulse 3-5 times until the butter starts to break up. You may have some big chunks of butter at this point, but don’t worry it will get blended through. Add 3 tablespoons water. Using on/off turns, blend just until moist clumps form, adding more water by 1/2 (one-half) tablespoonfuls if dough is dry. Divide dough in half. Gather each half into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour (can be made 2 days ahead). Keep chilled. Soften slightly at room temperature before rolling.
Apple Filling Ingredients:
-2 ½ (two and one-half) lbs of your favorite tart apple (such as winesap or granny smith) cored, peeled and cut into 10 wedges each
-1 12 oz bottle Deschutes Brewery’s Obsidian Stout **reduced down to ½ (one-half) cup**
-3 Tablespoons all purpose flour
-½ (one-half) cup packed brown sugar
-½ (one-half) teaspoon cinnamon
-¼ (one-fourth) teaspoon salt
-¼ (one-fourth) cup unsalted butter, cut into ½ (one-half)-inch cubes
-1 Tablespoon granulated sugar
-1 egg well beaten
Put a large baking sheet in middle of oven and preheat oven to 425°F.
Whisk together flour, cinnamon, salt, and brown sugar and gently toss with apples and reduced Obsidian Stout. Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch (4-cup) glass or metal pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
Roll out remaining piece of dough on lightly floured surface with lightly floured rolling pin into an 11-inch round.
Spoon the apple filling into the shell. Sprinkle butter cubes on top. Then cover with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp decoratively. Lightly brush top of pie with egg and sprinkle all over with granulated sugar. Cut 3 steam vents in top crust with a small sharp knife.
Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, about 40 minutes more. Cool pie to warm or room temperature on a rack, 2 to 4 hours.
**To make Obsidian Stout reduction bring 12 oz of beer to a boil over medium heat, turn heat down to medium low and simmer uncovered until reduced down to one third or a ½ cup. Watch mixture carefully as it may try to bubble up the sides of the pan and can burn easily.**
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