Spicy Smoky Rice Stuffed Pork Loin

[SigNate]

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.



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.



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





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!



Another side was brocolli with cheeses and Italian bread crumbs.



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



After resting and slicing.





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

[bjhooper82]

Man, that looks amazing!!

[Chip Landry]

This looks rediculiously good!!

[swamp snorkler]

Looks great Sig.

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

[cgoods17]

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

Your food looks amazing man.

[smooth move]

looks great--as usual!

[Cappy]

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. :-)