ANDOUILLE STUFFED PORK LOIN
2 1/2 - 3 Lbs. Pork loin
Andouille sausage. The length of the loin.
Insert a sharpening steel or long filet knife through the loin creating a hole for the Andouille. Force the Andouille through the hole.
Cover the loin well (heavily) with the seasoning. Don't forget the ends.
Wrap tightly and refrigerate for 48 hours.
Remove the loin from the refrigerator 2 hours prior to cooking.
Fire up the Grill, and stabilize at 250*-275*
Lay the loin on the grill and Cook to the 145*-150* range in the thickest portion. Use a smalll amount of Hickory for Flavoring Wood.
Remove, and let it rest for 10 minutes. Slice into 3/4" to 1" slices to serve.
6 Tablespoons Butter
1/2 Cup Flour
3/4-1 Lb. Tasso Cubed
1 Cup chicken Stock
3 Cups water more or less.
Course ground black pepper
Salt to taste
Melt the butter over low heat. Add the Tasso and lightly saute' for 5 minutes
being careful not to burn the butter. Add the flour and stir continuously until the flour has cooked for 6 to 8 minutes. Continue to stir (whisk) while adding the chicken stock, and enough water to make a nice gravy. Add fresh cracked pepper and salt to taste. Cover and keep warm for 10 to 15 minutes.
Serve the Andouille stuffed loin and Tasso Gravy with hot, stone ground yellow grits, and a side of Okra and Tomatoes.