Game & Fish Dish
SMOKED SWEET POTATO PORK LOIN
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3-4 pound boneless pork loin roast
3-4 pound boneless pork loin roast•1 pound of bacon
1 pound of bacon•1 (29 ounce) can Bruce’s Yams drained (save juice)
1 (29 ounce) can Bruce’s Yams drained (save juice)•¼ cup Cajun Injector Barbecue Mesquite
¼ cup Cajun Injector Barbecue Mesquite•¼ cup Cajun Injector Honey Bacon BBQ
¼ cup Cajun Injector Honey Bacon BBQ •¼ cup Cajun Injector Hot n Spicy Butter
¼ cup Cajun Injector Hot n Spicy Butter•46 ounces apple juice
46 ounces apple juice•46 ounces orange juice
46 ounces orange juice•1 (7 oz) package Bruce’s Sweet Potato Pancake Mix
1 (7 oz) package Bruce’s Sweet Potato Pancake Mix•¼ cup honey
¼ cup honey•1 (3 oz) Original Louisiana Jalapeno Hot Sauce
1 (3 oz) Original Louisiana Jalapeno Hot Sauce•1 tablespoon Cajun Injector Cajun Shake
1 tablespoon Cajun Injector Cajun Shake •1 tablespoon Cajun Injector Hickory Grill
1 tablespoon Cajun Injector Hickory Grill•Butcher twine as needed
Butcher twine as neededTrim and butterfly the pork loin. To butterfly the loin, slice it halfway through the center and open it like a book, then flatten using the smooth side of a meat mallet until it is about 1 inch thick. (Note: covering the loin with Saran Wrap before pounding is the best way to keep the kitchen and yourself clean). Season the inside of the loin with Cajun Injector Cajun Shake, Cajun Injector Hickory Grill, and half of the Louisiana Jalapeno Hot Sauce. Mash the yams in a bowl and add the three Cajun flavors and sweet potato pancake mix. Blend to incorporate all ingredients. Place a thin layer of the yam mixture over the inside of the loin (about ½ inch thick) and then carefully roll up the loin trying not to lose any of the stuffing. Tie with the butcher twine. Start out by wrapping the lose end of the twine around one end of the loin, and tie it with a double knot. Form a loop in the twine and slide it down over the roast to approx 1 inch from first knot and tighten. Continue this process until the whole roast has been tied. Finish up by tying the end of the twine together. Once the loin is tied, season the outside with the Cajun Shake, Hickory Grill, honey and remaining hot sauce. Place in a plastic container and cover the loin with the orange and apple juice and refrigerate overnight. When you are ready to smoke the loin, remove from refrigerator and let it rest about 30 minutes before cooking. Wrap the loin in bacon leaving space in between each piece to allow the smoke to penetrate the meat. Place in Cajun Injector smoker and smoke at 170 F. Remove from smoker and let the meat rest 15 minutes. Remove the twine and slice into about 1 inch thick slices.
Pork Loin Sauce:
•¼ cup juice from yams
¼ cup juice from yams•¼ cup Cajun Injector Barbecue Mesquite
¼ cup Cajun Injector Barbecue Mesquite•¼ cup Cajun Injector Honey Bacon BBQ
¼ cup Cajun Injector Honey Bacon BBQ•¼ cup Cajun Injector Hot n Spicy Butter
¼ cup Cajun Injector Hot n Spicy Butter•¼ cup of Louisiana Jalapeno Hot Sauce
¼ cup of Louisiana Jalapeno Hot Sauce
