KNOXVILLE, Tenn. (WVLT) -- Sevierville BBQ Festival gears up for competition. Enjoy the recipe made on tasty Tuesday below
Bacon wrapped stuffed pork loin
With Jezebel Sauce
1 pork loin
Fully cooked rope type sausage
Thick sliced bacon
BBQ seasoning of choice
Prepare your pork loin by cutting into 2”x2”x4” pieces.
Take a straight blade boning knife and pierce the middle of the loin from one end to the other making a slit all the way thru.
Cut the straight lengths of your rope sausage to the same length as your pork.
Then take your sausage and insert it into the slit of the pork loin.
Season the pork on all sides
Next take 2 slices of bacon and wrap around the pork/sausage.
Grill on Medium high heat turning on all 4 sides so the bacon cooks evenly.
Cook to internal temp of at least 165* making sure the pork is done.
Slice and serve hot
****** IF YOU USE A SAUSAGE THAT IS NOT FULLY COOKED, PRECOOK AND COOL THE SAUSAGE BEFORE MAKING RECIPE*******
3 tbsp prepared horseradish, drained
3 tbsp dry mustard
¾ cup pineapple preserves
¾ cup apple jelly
1 tbsp coarsely ground black pepper
In a small bowl, mix together apple jelly, pineapple preserves, prepared horseradish, ground dry mustard and cracked black pepper. Cover and refrigerate 8 hours, or overnight before serving.
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