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Hickory-Smoked Bacon and Sage Stuffed Mesquite BBQ Marinated Pork Loin

Hickory-Smoked Bacon and Sage Stuffed Mesquite BBQ Marinated Pork Loin

1 ½-2 lb. boneless pork loin, mesquite bbq marinade (this was bought like this at Champagne’s in Lafayette, LA)
4-6 slices of hickory smoked bacon
4-6 sprigs of fresh sage
Salt, red/black pepper, cumin
1 bottle Daigle’s Cajun Sweet Applewood Jalapeno Sauce
1 dozen mini bell peppers, sliced into rings
Olive oil
Red Wine Reduction Basting Sauce

  1. Split the loin down the center but do not cut all the way through. Season.
  2. Place 2-3 sprigs of sage in the middle. Press closed.
  3. Wrap the bacon around the pork loin and secure with toothpicks.
  4. Place some of the sage under the bacon.
  5. In a dish big enough to hold the pork loin, spread some of the Daigle’s sauce in bottom.
  6. Place the loin on top of the sauce and drizzle more of the sauce over the top of loin.
  7. Cover with plastic wrap and marinade over night.
  8. When ready to cook, let the loin rest at room temp for at least 1 hour.
  9. In an oven type of skillet, spray with PAM and drizzle with olive oil.
  10. Heat over medium-high heat, sear all sides and turn off heat.
  11. Place the sliced peppers all around the loin.
  12. Place a temp probe into the loin.
  13. Pour some of the basting sauce over the meat and peppers.
  14. Place the pan into a 375 oven and cook until probe reads 140.
  15. Remove from oven. Remove probe and let loin rest for 10 minutes.
  16. Slice and serve with the peppers and additional basting sauce on the side.
    *Leftovers make great sandwiches.
    1 bottle of red wine (inexpensive or if you have any leftover wine just dump them altogether.)
    1 stick butter
    1 onion, diced
    ½ c. honey
    ½ c. balsamic vinegar
  17. Saute onion in butter.
  18. Add wine and reduce by ½.
  19. Add honey and vinegar, let simmer for about 15-20 minutes.
  20. Cool and place in smaller containers and refrigerate.
    *Use to baste during grilling and after. I use this on pork, lamb and duck breasts.
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