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 |
Man, that looks amazing!!
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This looks rediculiously good!!
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Looks great Sig.
Can you eleborate on the broccoli, you make great sides. |
I think I would invest in a SigNate-ture Restaurant.
Your food looks amazing man. |
looks great--as usual!
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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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