REFRESHING FROZEN LEMONADE1/3 c. freshly squeezed lemon juice1/3 c. sugar1 c. water½ c. ice cubes4…
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
Red Wine Reduction Basting Sauce
- Split the loin down the center but do not cut all the way through. Season.
- Place 2-3 sprigs of sage in the middle. Press closed.
- Wrap the bacon around the pork loin and secure with toothpicks.
- Place some of the sage under the bacon.
- In a dish big enough to hold the pork loin, spread some of the Daigle’s sauce in bottom.
- Place the loin on top of the sauce and drizzle more of the sauce over the top of loin.
- Cover with plastic wrap and marinade over night.
- When ready to cook, let the loin rest at room temp for at least 1 hour.
- In an oven type of skillet, spray with PAM and drizzle with olive oil.
- Heat over medium-high heat, sear all sides and turn off heat.
- Place the sliced peppers all around the loin.
- Place a temp probe into the loin.
- Pour some of the basting sauce over the meat and peppers.
- Place the pan into a 375 oven and cook until probe reads 140.
- Remove from oven. Remove probe and let loin rest for 10 minutes.
- Slice and serve with the peppers and additional basting sauce on the side.
*Leftovers make great sandwiches.
RED WINE REDUCTION BASTING SAUCE
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
- Saute onion in butter.
- Add wine and reduce by ½.
- Add honey and vinegar, let simmer for about 15-20 minutes.
- Cool and place in smaller containers and refrigerate.
*Use to baste during grilling and after. I use this on pork, lamb and duck breasts.