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Pork Tenderloin Stuffed with Boudin and Wrapped in Bacon

pork tenderloin stuffed with boudin and wrapped in bacon
pork tenderloin stuffed with boudin and wrapped in bacon

 Bacon Boudin Stuffed Pork Tenderloin and glazed with  Delightful  Palate’s Wild Mayhaw Berry Dressing

Serves 4-6

1 pork tenderloin

1 link boudin

1/2 package (12 oz.) bacon slices

2 slices pepper jack cheese

½ dup Delightful Palate Mayhaw Berry Dressing

 Tony Chachere's Creole Seasoning or Seasoning of your choice Make a cut on boudin link and peel away casing. Butterfly tenderloin-find instructions on internet.  Place tenderloin in zip lock bag and marinate with dressing (optional).  Season with your choice of seasoning.   Lay the bacon side by side  and place tenderloin on top. Place boudin on top of tenderloin. Place 2 slices cheese on top of each. Roll tenderloin up. Secure bacon with toothpicks. Grill over indirect heat until middle reaches 145 degrees. Brush with Wild Mayhaw Berry Dressing. Remove from grill.   Cover with foil and let rest for 5 minutes.

To bake in oven, preheat oven to 425 degrees.  Cook for 10 minutes.  Turn oven down to 350 degrees and cook for 35 minutes or until internal temperature of boudin (middle) is 145 degrees.