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-   -   Spicy Smoky Rice Stuffed Pork Loin (http://www.saltycajun.com/forum/showthread.php?t=58076)

SigNate 01-15-2015 09:54 PM

Spicy Smoky Rice Stuffed Pork Loin
 



I saw a recipe on a blog that sounded pretty tasty. Having a half of a pork loin thawing in the fridge I decided to give it a try but of course I had to tweak it a little bit. ;D

The smoky andouille rice dressing that gets stuffed into the pork loin.

http://i1183.photobucket.com/albums/...3/DSC05914.jpg

Here's where I really tweaked it by putting the pork loin on top a bridge of halved sweet potatoes which are used to keep the loin just above a beer bath to help keep the pork loin moist and off of direct heat from the bottom of the pan. Also after a good sprinkling with a salt free Cajun Seasoning I drizzled a fantastic cane syrup another forum member gave me.

http://i1183.photobucket.com/albums/...3/DSC05921.jpg

Time to go onto the Keg. I used sugarcane and pecan wood for smoke.

http://i1183.photobucket.com/albums/...3/DSC05928.jpg

http://i1183.photobucket.com/albums/...3/DSC05932.jpg

I made candied yams simply because nothing goes better with pork than the sweet delicious flavor of great Louisiana sweet potatoes. Oh, and some Louisiana pecans too!

http://i1183.photobucket.com/albums/...3/DSC05935.jpg

Another side was brocolli with cheeses and Italian bread crumbs.

http://i1183.photobucket.com/albums/...3/DSC05943.jpg

When the pork loin's internal temp reached 140 degrees I gave it a lil searing to add a nice crust.

http://i1183.photobucket.com/albums/...3/DSC05944.jpg

After resting and slicing.

http://i1183.photobucket.com/albums/...3/DSC05951.jpg

http://i1183.photobucket.com/albums/...3/DSC05952.jpg

What can I say but Mmmmmm..............!!!!!!!!

http://i1183.photobucket.com/albums/...3/DSC05957.jpg



bjhooper82 01-15-2015 10:19 PM

Man, that looks amazing!!

Chip Landry 01-15-2015 11:06 PM

This looks rediculiously good!!

swamp snorkler 01-16-2015 07:39 AM

Looks great Sig.

Can you eleborate on the broccoli, you make great sides.

cgoods17 01-16-2015 09:18 AM

I think I would invest in a SigNate-ture Restaurant.

Your food looks amazing man.

smooth move 01-16-2015 09:48 AM

looks great--as usual!

Cappy 01-16-2015 12:02 PM

I notice the loins are cheaper now too. May have to invest in one soon. I AGREE with the indirect heat and beer bath too they are typically a dry cut. That is why I usually do the butte roasts much juicier cut. you seem to have that problem "licked" though. :-)


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