Recipes from a Hat: Roast Pork Filet Filled w/ Cream Cheese & Apple in Fruity Ale Au Jus

Recipes from a Hat: Roast Pork Filet Filled w/ Cream Cheese & Apple in Fruity Ale Au Jus

I’ve been collecting recipes for a long, long time. I cut them out of magazines and newspapers with every intention of using them, but I never do!

They’ll collect dust no longer though, I will start randomly selecting one of my many recipes in order to challenge myself and break outside the norm.

This week I pulled a recipe that I cut out of a take out menu almost 8-9 years ago from Prescott Brewing Company in Arizona. On closer inspection it looks like they got the recipe from here.

I don’t blame them, this recipe looked delicious and it’s always fun to put alcohol in things.

Now the rules are I have to follow the recipe as-is, and then I’ll let you know how it went, whether I liked it, and if I have any suggestions.

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I used a Pyramid Apricot Ale for the beer and I included the optional honey in the au jus.

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I enjoyed this recipe, it was easy and simple to make, however it didn’t have quite the impact I was hoping for. It was, just okay, not great; it was a little too bland.

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Suggestions:

There was too much filling left over after stuffing the pork, I would suggest using only 4-5 oz of cream cheese and half a large apple, or a whole small apple.

Since things ended up a little bland I would also suggest seasoning the filling. I think next time I’ll finely mince about two teaspoons of the sage and include it in the cream cheese along with maybe a teaspoon of garlic powder.

This recipe has potential, it’s just not quite there yet.

Final Review:

3 Stars (3 / 5)

Easy and simple. Tasty, though a little bland. Would make again with just a few adjustments.

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Brie

Brie is a fair-weather foodie. She wouldn’t go as far as to say she has a love/hate relationship with food, because she loves food and food clearly loves her; it loves her so much that it holds on as tight as it can and never lets go; mostly in the middle region. Her cooking style involves a lot of butter or garlic or onions, things that have “creamy” or “cheesy” in the title, also anything that you could add bacon to. She’s been making the noms since she was tall enough to reach the counter, and has been eating for even longer*. Brie’s passion for cooking-slash-baking will fluctuate however, usually correlating with how sick she is of doing dishes. Never-the-less, her passion for eating (sushi, take out Chinese, hole in the wall diner-y type foods) is as constant as the sun, the moon, death, and taxes. She also sometimes talks in the third person; don’t worry, you’ll get used to it.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…

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