Bruce's Yam Stuffed Pork Loin

Prep Time: 45 minutes
Marinating Time: 12 hours
Cook Time: 1 hours
Yield:  10 servings

1 3-4 Pound Boneless Pork Loin Roast
15.5 oz  Bruce's Cut Yams, drained (save the juice)
¾ Cup Cajun Injector Creole butter
46 oz Apple Juice
46 oz Orange Juice
¼ Cup Honey
1 3 oz Bottle of Louisiana Jalapeño Hot Sauce
TT Cajun Injector Cajun Shake
TT Cajun Injector Hickory Grill
Butcher Twine

Trim 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 shake, honey and half of the Louisiana jalapeño hot sauce. Mash the yams in a bowl and add the Cajun Injector Creole Butter. 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, and tie with butcher twine. Start out by wrapping the lose end of the twin 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 approximately 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. This is a very important step to insure that the roast stays together in the smoking process. Once the loin is tied, season the outside with the Cajun Shake, honey, and remaining hot sauce. Place in a plastic container and cover the loin with the orange and pineapple juice and refrigerate overnight. When you are ready to cook the loin, remove from refrigerator and let it rest about 30 minutes before cooking. Place the loin in 350 F oven for 1 hour or until the internal temperature of the loin is at 170 F. Remove from oven and let the meat rest 15 minutes. Remove the twine and slice into about 1 inch thick slices serve with sauce.


Pork Loin Sauce


Prep Time: 5 minutes
Cook Time: 10 minutes

 ¼ Cup Juice from the Canned Yams
 ¼ Cup Apple Juice
 ¼ Cup Orange Juice
 ¼ Cup Cajun Injector Creole Butter
 ¼ Cup of Louisiana Jalapeño Hot Sauce


Place all ingredients in a sauce pan, heat over low fire until sauce becomes thick about 10 minutes, drizzle over each piece of sliced loin.