Well, I have several versions of stuffed pork loin, but kids asked for my creole version tonight. Roll fillet, season both sides with Tones, add layer of smoked Boudan, then smoked Jack cheese, then crawfish tails (I usually add diced jalapeños and cayenne, but kids and wife don't have same heat tolerance as me...yet). Roll back up and truss. Wrap in bacon and smoke, then sear in the convection oven at 550°. She will be going in the pit very soon.
Attached Files
Last edited by texastweeter; April 9, 2022, 03:37 PM.
I do a bacon wrapped pan seared, oven roasted tenderloin but never stuffed one like you do mostly because I don't know how the ingrates would react.
At least two would revolt.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Fantastic. I’ve done a couple stuffed loins on my kettle rotisserie. Always turn out great. But never a creative as what you have done here. I need to up my game!
Comment