posted by luvcookin 02-23-100 1:35 AM
Apple Stuffed BBQ Pork Roast
A grand prize winner by David Baumann of Gresham, Or.
1 (5 lb.) pork tenderloin or loin roast
2 tart apples, sliced
Tony Chachere's® Creole Seasoning
1/2 cup Creole or spicy brown prepared mustard
1 cup coarsely chopped walnuts
1 cup tequila
2 cups hickory, mesquite or apple chips
2 cups Half and Half cream
1 cup cream sherry
2 Tbsp Tony Chachere's® Instant Roux and Gravy Mix
Wash the roast and pat dry. Cut pockets all around the roast and insert apples slices throughout the length of the roast. Score roast and rub generously with Tony Chachere's® Creole Seasoning.
In a bowl, combine mustard, walnuts and 1/8 cup tequila. Work into paste and coat roast. Cover and chill over night. In a sealable container, place smoking chips and cover with remaining tequila. Allow to soak overnight.
Remove covered roast and let warm to room temperature (2 - 3 hours).
Place roast on roast rack in center of barbecue pit. Place tray under roast to catch drippings. Place wood chips on flavor bar on briquets. Cook about 2 hours or until core temperature is 160 degrees. Remove and cover immediately with foil to keep in heat and moisture.
In a saucepan, pour drippings from roast. Add cream, sherry, 1 Tbsp. mustard and Tony Chachere's® Roux and Gravy Mix. Bring to a boil, stirring constantly to avoid burning and sticking. Reduce heat and simmer 5 minutes.
To serve, cut slices of roast, at an angle, about 3/4 inch thick, to expose apples. Ladle sauce over roast.
Yields 10-12 servings.
creole@cajunspice.com
©1999 Tony Chacheres Creole Foods