Cookin' Outdoors with Johnny Nix                                
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Sweet Potato Loin

Pecan Crusted Sweet Potato Stuffed Pork Loin


1 3-4 pound pork loin

½ cup packed brown sugar divided

1 teaspoon cinnamon

1 teaspoon spicy brown mustard

½ teaspoon salt

¼ teaspoon pepper

1 ½ cup pecans crushed

2-3 small to medium sweet potatoes cooked and peeled

butcher’s twine


Mix half of the brown sugar and cinnamon to sweet potato.  Butterfly the pork loin, salt and pepper inside and out.  Stuff the center of the loin with potatoes, roll back up.  Secure with butcher’s twine about every inch, tie tightly.  Mix mustard and remaining brown sugar and coat outside of loin well.  Roll loin in the crushed pecans.  Place loin in Dutch oven on baker’s rake, hang over medium heat or 400 degrees with top and bottom coals until loin is done.  About 1 ½ to 2 hours or until meat reaches temperature of 160 degrees.  Allow to rest about 15 minutes before serving.