Decided to try out a Bucees special I saw from awhile ago: pork tenderloin stuffed with boudin and wrapped in bacon.
Smoked with oak to 140⁰ then seared on a pan to crisp up the bacon. I slowed down the cook from 130⁰-140⁰ to ensure plenty of time for pasturization.
Flavor wise it was delicious albeit a bit on the salty side. Not sure if I should have done hickory, but the oak flavor still paired great.
The boudin wasn't super impactful, but did add a nice warmth.
Probably just make it myself if I felt like doing again to save a buck, but overall a tasty meal.
by sflittle
3 Comments
That has to be La Boucherie rebranded for Bucees even has the same color background
I mean it looks tasty and all… but who in the world is shopping for stuffed pork loin from a Buc-ee’s.
“I just got done driving 12 hours across the country, let me buy this pork loin on my last stop to roast when I get home in 3 more hours”
There’s actually a lot of good stuff in those freezers. The jambalaya stuffed chickens, bacon wrapped shrimp, the tenderloins. I’ve tried everything in there. Use your own seasoning and smoke em. Ya, after a long day I’ll grab one of the loins or chickens and throw it in the oven with some mixed veggies. Start the rice cooker and by the time I’m cleaned up and ready for evening chill, dinner is ready. They’re not that expensive either.