Tried this last night and it was fantastic. Thanks for the idea.
X
-
I call it a Heartattack
I've done this recipe a few times with back strap and decided to try something different this time around.
I bought a 2 1/2lb pork loin the other day and stuffed it with the following:
2 links of boudan
1/2 a can of sliced jalapenos
3/4 cup of cream cheese
Wrapped in thick hickory smoked bacon
I put the boudan in a large mixing bowl and "broke" in up. Then added the japs and cream cheese. Mixed well. I also set the pork loin on its side a cut a pocket into it (instead of fillet). Seasoned inside and out with S/P and Garlic Powder. Stuffed as much of the mixture I could into the pocket, wrapped it in bacon and secured with toothpicks. I cooked it the oven on 375 for 30 minutes then lowered it to 325 and cooked for an hour and fifteen minutes. I let it sit for 20 minutes then sliced. Talk about some good stuff!
Comment
-
air1brad
Ok I fixed like the original recipe called for and grilled it up. Bacon was cooked, Backstrap was medium rare, cheese was about to bubble out. But there was a problem... It didnt last long !!! I bit my tounge and my hand... almost had to eat the plate.... Then I fixed it another time and realized after that was gone that I didnt have anymore backstrap... S**t... I have to kill another deer and havent been able to get one in range in a few weeks......
Comment
-
Jimmy Johnson
Comment