We think the best way to enjoy our beer is with those you love. And what better way to show someone you love them than by cooking them an amazing meal? We teamed up with our friend Vanessa of @caffeinated.kitchen to produce an amazing meal with our beer in mind. This bacon-wrapped pork loin with maple acorn squash and spicy chimichurri pairs perfectly with Flannel Friday. It’s savory, sweet and brightly spicy balanced with the crisp hoppy malt of Flannel Friday.
For the pork:
- 1 lb pork loin
- ½ package bacon
- ½ tsp salt
- ½ tsp pepper
For the squash:
- 1 medium acorn squash, sliced into 1 inch rings
- 3 tbsp olive oil
- 3 tbsp maple syrup
- 2 tsp brown sugar
- ½ tsp salt
- ½ tsp pepper
For the chimichurri:
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro (I buy bunches and cut top 1/3 off, chop and then measure. Save any extra)
- 3 cloves of garlic, minced
- 1 tbsp oregano
- 1 tbsp crushed red pepper or 2 - 3 small diced red chilis, your preference
- 1/2 tbsp salt
- 1 cup olive oil
- 2 tbsp red wine vinegar
Here's what you do:
1. Preheat oven to 425 degrees with the oven rack in the top third of the oven
2. Season the pork loin with salt and pepper and let sit
3. Cut acorn squash in half across the middle and scoop out the center and the seeds with a spoon
4. Slice remaining half into ½ inch rings. Leave the rings whole or cut them in half again. Place in a single layer on a baking sheet
5. Toss the acorn squash with the maple syrup and olive oil on the sheet and season with salt and pepper. Push them to the edge of the baking sheet and leave room for the loin in the center.
6. Beginning with one end of the loin, take a piece of bacon and wrap it around the loin overlapping the last piece slightly with each new piece. Try to stretch each piece so the ends are on the underside and can stay tucked under while roasting.
7. Place the pork loin, bacon seam down, into the middle of your baking sheet and place in the oven for 25 minutes.
8. While the pork is roasting, make the chimichurri.
9. Take your freshly chopped cilantro and parsley and put into a food processor. Pulse several times until they are pretty uniformly chopped.
10. Add the garlic, oregano, crushed red pepper and salt and pulse several more times until combined.
11. Add the red wine vinegar and olive oil and pulse to desired consistency. You can blend it until it resembles more of a pesto or a puree, but I left it relatively chunky.
12. Leave it in the food processor until you’re ready to serve and the oil will pull out more flavor from the herbs.
13. After 25 minutes your bacon should be cooked and the acorn squash turning a lovely golden color. If you want to crisp up the bacon and put a little more color on the squash, switch your oven to broil and leave it in the oven for another minute. Just be careful not to burn anything.
14. Transfer the pork and squash to a serving platter and let the pork rest about five minutes. Spread some of the chimichurri over the top, slice and serve with the squash and a cold Flannel Friday.