Boudin Stuffed Pork Loin

[CajunChris]

Had a half of Pork Loin left from sausage making, needed to eat it up before it went. Remembered I had Frozen Boudin that I made Prior.

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• CajunChris
• May 8, 2018

First I butterflied the loin and pounded it out like it owed me money. Seasoned with creole seasoning, and spread the Boudin out thick.

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• CajunChris
• May 8, 2018

Trussed it up with some rosemary.

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• CajunChris
• May 8, 2018

Boudin Stuffed Pork Loin

Made a quick rustic marinade with thyme and chopped garlic and olive oil. Let marinade for about 5 hours (overnight would of been better, but ehhh....I'm impatient.)

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• CajunChris
• May 8, 2018

Before Smoke, Seasoned with Rub.

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• CajunChris
• May 8, 2018

Smoked this at about 250....looking for a 145 internal. Anyone from Syracuse, NY knows when you get ANY type of good weather, you should be thankful and use it to your advantage. So as it smoked...I DID!

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• CajunChris
• May 8, 2018

Smoked out nice.

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• CajunChris
• May 8, 2018

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• CajunChris
• May 8, 2018

Made a Roux and Creole mustard sauce.

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• CajunChris
• May 8, 2018

Came out nice! Sorry if this was over-posting or over the top, just had this week off of work and school and have been going all out! Much love to the forum!

 

[bdskelly]

This looks just terrible. And I’d like a plate just to be sure. Like! B

 

[okiefisher]

I was thinking the same thing because I love boudin.

 

[pc farmer]

That looks great.

You cant never go over board with pics and info here.

 

[CajunChris]

haha , Thanks fellas, it was so Rich and already had the Boudin (rice and Pork) I literally had no idea what to do for a side haha (considering I'm a single dude with a golden retriever), if I had a party I'd think of more options, but this was enough to end my night! Almost made some Grit cakes....but just housed the pork!

 

[pc farmer]

No wife??? My wife makes me eat sides. I could eat all meat most of the time unless the sides are done in the smoker too.

 

[CajunChris]

No wife??? My wife makes me eat sides. I could eat all meat most of the time unless the sides are done in the smoker too.

hahaha, C Farmer, I could see where you would think that's a luxury....but trust me, I would take a wife and an occasional side over meat everyday any day... I think your doing alright...I'll get there some day. But hey I got my Golden (in avatar) to keep me company....whats his name?...."Roux" On paper its actually "Gumbo Roux Mellblom" haha.

 

[CajunChris]

Only like my 3rd day here, and I'm a lil bit of a loner, but everyone in this forum is legit, funny and helpful, love it so far, good looks from Syracuse!

 

[one eyed jack]

Great looking loin Chris. Welcome to the site, by the way.

Nice looking selection of sauces in pic # 8.

Don't stress over the number of pics in the post. We love them around here.

 

[hillbillyrkstr]

Wow! That looks great! And I hate thyme! Never liked it and I basically like everything. I’d try that for sure! Fine job! Like!

Scott

 

[bdskelly]

hahaha, C Farmer, I could see where you would think that's a luxury....but trust me, I would take a wife and an occasional side over meat everyday any day... I think your doing alright...I'll get there some day. But hey I got my Golden (in avatar) to keep me company....whats his name?...."Roux" On paper its actually "Gumbo Roux Mellblom" haha.

I see he is a light roux. Best for seafood gumbo. LOL b

 

[GaryHibbert]

Welcome aboard Chris. You keep posting like this one, and you'll be Mr. Popular. Great post. And a really great looking stuffed loin. I'm guessing it was downright delicious.
POINT
Gary

 

[CajunChris]

I see he is a light roux. Best for seafood gumbo. LOL b

hahaha you got it boss

 

[CajunChris]

I see he is a light roux. Best for seafood gumbo. LOL b

haha , you got it, he is a "Blonde Roux" but hes always got my back!

 

[CajunChris]

Thanks everyone...Next week I wanna do a Wood smoked Pizza on The egg..., I am NOT a dough stretcher....anyone has tips please send em my way! I am a newbie....any tips would be great! Thanks Fellas!

 

[SmokinAl]

Wow!
That looks amazing!
Nice job Chris, and congrats on making the carousel!
Al

 

[motocrash]

Looks delicious,and great knife work on the loin!
It in theory it seems like an easy task,but in reality it's hard to get an even thickness.

 

[GhostPirate]

Great job, it looks delicious. Seeing how you butterflied the loin gives me so many ideas, like homemade cornbread stuffing. (A built in side.)

 

[CajunChris]

Yes cornbread would be an excellent idea.

 

[gmc2003]

Nice looking loin Chris. Never worry about how many posts/pics you put up. It's all fun and an excellent learning experience. I've seen so many dishes made on this site that I've never even heard of before. Boudin for instance. It wasn't until I came here that I knew it existed.

Point for sure.

Chris.