The Porkfecta – Backstrap, Bacon & Boudin


Left: Wild Hog Porkfecta     Right:  Deer Backstrap “Porkfecta”

I was late for a party at a friend’s house, and Mrs. Greatoutdoordinary was fussing me via text message.  I was supposed to meet her and the kids for a swimming party, and as usual, I was running late because I was cramming in a little outdoor fun before our get together.  Instead of showing off my wicked doggy paddle, and sipping on some tawdry libation, I was covered in thick black gumbo mud & hog blood, while busily trudging through the last few sets on my wild hog snare line.  The night before, we picked up what seemed like a few feet of rain, and my stumpy little legs were doing the best they could in what had turned into a swamp.

I was having a good day in the field, picking up a few hogs, but if I wanted to stay married, I needed to get a move on.  I quickly ran the remainder of my line, yanked the hide off of the two small sows, and one medium sized boar I’d caught, and expeditiously high tailed it back towards my sullen bride.  She called, and I answered “I know. I know.” I said before she could start in on me.  “I’m on my way, and I won’t be long.”  She calmly answered, “I know that.  Chad and Wendi wanted to know if we could cook some of your pig you caught.”

Wait, what?  This was perfect!  For once, my idiotic endeavors have worked in a positive way for me!  I could just jump in the shower, and head on over after throwing a few ingredients into my truck.  I said “Sure, but what do they want for me to cook?”  Some people (and their kids) can be weird about eating wild things.  She said, “We don’t care, and don’t worry about taking a shower.  Chad said to spray off with the hose, and jump in the pool.”  I thought, I’m gonna like these people.

I stopped at a local grocery store to see what I could throw together quickly.  I ran through the Rolodex of recipe options in my head, and they all either took too much time, and effort, or I wasn’t in the mood for it.  Then, my eyes ran across the little grocery store’s boudin, and it hit me like Mrs. Greatoutdoordinary usually does when I’m late.  The skies parted, the rays of the sun fell upon my face, and the angels sang…. The Porkfecta was born….

It was a hit with adults, and children alike.  I’ve cooked it a few times since, and it’s always a crowd pleaser.

First, using a sharp filet knife, remove any fat, or silver skin from the tender loin.  You can use either wild, or domesticated pork tenderloin (backstrap), or venison backstrap for this recipe, and they are both quite good.


Top: Wild Hog Backstrap;    Bottom:  Deer (Venison) Backstrap

After everything is cleaned off well, insert your filet knife, and cut a slit along one side.  You are butterflying the cut of meat, but you want to leave a sort of pocket on either end, so don’t make your cuts all the way from end to end. And don’t cut all the way through both sides of the meat.  You will leave a kind of hinge, and it makes a pocket to hold all of that boudin.

Next, you use some authentic boudin from Cajun country.  I’m using Nunu’s boudin, and seasoning.  Nunu’s is the little community grocery store I originally stopped in that inspired the Porkfecta, and their boudin is outstanding.  It’s award winning, in fact.  If you’re from around Youngsville, Louisiana, then you already know how good NuNu’s boudin, and seasoning are. If you don’t know how good NuNu’s meats, etc are, then I feel very sorry for you, and may God have mercy on your soul.

Next, you remove the casing from the boudin, and insert it into the pocket you’ve created in your backstrap.  This entire process, from the tenderloin to the boudin is easier to do when everything is pretty cold, so make sure that the meat and the boudin are slightly chilled before you get to Porkfecta-ing.


Remove the Casing from the Boudin


Stuff the Backstrap with Boudin

Then, close the meat up, and wrap the entire culinary regalement in blessed bacon. I used just shy of 2 pounds for what you see here, which is one hog, and one deer backstrap.


Make a Bacon Mummy

Season with your favorite Cajun or Creole seasoning (I used NuNu’s seasoning because I’m awesome).


Seasoned Porkfecta

You can secure the bacon with toothpicks, or baker’s twine if necessary.  Fire up the grill, and get it to around 250 to 300.  Grill your Porkfecta until it is cooked through, or until the juices run clear.  This is usually when the internal temp reaches at least 165 degrees F, or roughly 45 minutes to one hour.  Make sure it’s cooked through so that you and your guests don’t get the butt flu from eating raw pork.  Not cool dude.

Be sure to turn once it has firmed up to ensure even cooking, and to get a little bark on the entire circumference of the Porkfecta. Monitor the pit for flare ups, and try not to get your pit too hot.  The good thing about this dish is that the bacon keeps everything moist from the outside, and the boudin adds moisture from the inside.  So, it’s difficult to dry it out too bad.  The cook time also allows for much drinking of beer while you tell the wife & kids, “It’s almost ready.”

Porkfecta on the Pit

Awwww Yeah!


That’s Right Baby

Once done cooking, place them in a pan, and cover with foil.  Let the Porkfecta rest for 7 to 10 minutes (if you can stand it) before slicing into bite sized medallions.

This recipe is so easy, and always gets a warm reception everywhere that it’s made a debut.  In addition to being a delicious accompaniment to any meal, there’s so much delicious pork in this dish that it can also be used to ward off an Islamic terror attack.  Give it a whack at your next gathering, and let me know how it turns out.


Behold!  The Porkfecta.

No animals were harmed in the making of this blog post.

Categories: Food, hunting, recipe

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