Cooking Louisiana - Stuffed Pork Loin

Pork Loin is a challenge to cook mostly because it is a dense meat (little or no fat content). [Pictorial Version]


1/2 pork loin
Rough cut grilling seasoning
Creole Seasoning
Granulated or powdered garlic
olive oil
brown sugar
handful chopped green onions
4 - 5 slices of bacon
4 - 5 inches fresh pork sausage
cooking twine

The loin was cut in half and the remainder went in the freezer (for future experimentation). I was only feeding four people here. 

To begin slice a nice sized (1-1/4") slit in the middle of the loin lengthways. This is coming from the cut end sort of like making a tunnel. I cut almost to the end so I wouldn't loose any extra juices. Season it with savory seasonings (your choice), in the cavity and outside, and olive oil and let it set in the ice box for about an hour. 

Pre heat the oven to 350F. Take the loin and stuff a slice of bacon in it. I added a little green onion, garlic and a big pinch of brown sugar. Mix all of this around with your finger. Stuff the sausage in it and move it around inside good again. Finish the stuffing off with another piece of bacon. 

Drape bacon over it and tie it with cooking twine.  Put the loin in a baking casserole or pan and cover it. (You can also do this on the pit in foil) Add about 1/4th cup of water. Bake at 350 for about two hours. Use a meat thermometer to check for doneness (180F). At the finale (1 hour - 45 minutes) take the cover off and let it go another 15 minutes.

Take it out the oven, baste it and let it stand for about 15 minutes. Cut the strings and slice it in 1/2 inch pieces.  Put it back in the casserole and drizzle the fat juices over it a few times. 

If you choose to do this on the pit allow at least 3 hours to cook and keep it moist by adding water or a basting liquid to it.


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