Cajun Injector Recipes

Bruce's Yam Stuffed Pork Loin

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Ingredients

• 1 3-4 lb  Bonless Pork Loin Roast
• 3 tbsp  Cajun Injector Cajun Shake
• 3 tbsp  Cajun Injector Hickory Grill Shake
• 1/4 cup  Honey
• 1 3 oz  Bottle Original Louisiana Jalapeno Hot Sauce
• 1 29 oz can  Bruce's Yams Drained
• 1/4 cup  Cajun Injector Barbecue Mesquite Marinade
• 1/4 cup  Cajun Injector Honey Bacon BBQ Marinade
• 1/4 cup  Cajun Injector Hot & Spicy Butter Marinade
• 1 7 oz pkg  Bruce's Sweet Potato Pancake Mix
• 6-7 feet  Butcher twine
• 46 oz  Apple Juice
• 46 oz  Orange Juice
• 1 lb  Sliced Bacon

Directions

1. Trim and butterfly the pork loin.To butterfly the loin slice it halfway through the center and open it like a book, then flaten using a smooth side of ameat mallet until it is about 1 inch thick.
2. Note: covering the loin with plastic wrap before pounding is the best way to keep kitchen and yourself clean.
3. Remove plastic wrap and season the inside of the loin with half of the Cajun Shake, half of the Hickory Grill, half of the honey, and half of the hot sauce. Set aside.
4. Mash the yams in a bowl and add the three marinades and pancake mix. Blend well.
5. Place a thin layer of the yam mixture over the inside of the loin about 1/2 inch thick, and then carefully roll up the loin trying not ot lose any of the stuffing, and tie with twine.
6. Start out by wrapping the lose end of the twine around one end of the loin, and tie it with a double knot.
7. Form a loop in the twine and slide it down over the roast to approximately 1 inch from the first knot and tighten.
8. Continue this process until the whole loin has been tied.
9. Finish up by tying the end of the twine together. This is a very important step to insure that the roast stays together while cooking.
10. Once the loin is tied, season the outside with the remaining shakes, honey, and hot sauce.
11. Place loin in plastic container and cover with apple and orange juice, cover with lid and refrigerate overnight.
12. When you are ready to smoke the loin remove from refrigerator and allow to rest for 30 minutes.
13. Wrap the loin in bacon leaving space in between each piece to allow the smoke to penetrate the meat.
14. Place loin in smoker and cook at 225 F for 4 hours or until internal temperature reaches 170 F.
15. Remove from smoker and let the meat rest 15 minutes before carving. Remove the twine and slice into 1 inch thick slices.

Yield: 8 servings
Preptime: 45 minutes
Cook time: 4 hours