Stir the Pot with Jay Ducote

7:00 PM - 8:30 PM

Event Details

Jay Ducote will host a virtual cookbook talk and cooking demo on EBRPL’s Facebook Live! Jay is the author of Jay Ducote's Louisiana Outdoor Cooking, written with help of Cynthia Lejeune Nobles and published by LSU Press. From his kitchen in Baton Rouge, he'll cook his Pork and Brussels Sprouts Cast-Iron Bake. You can cook along with him at home, or just watch live to enjoy the show, ask questions, and work up a hunger! To attend virtually, visit Facebook.com/EBRPL at 7pm Wednesday, October 21—this event will be recorded and available to view afterwards.

Pork and Brussels Sprouts Cast-Iron Bake

1 pork tenderloin, about 1 lb.
2 tablespoons Smoked Extra Virgin Olive Oil, divided (can be found at Red Stick Spice Company)
2 tablespoons Jay D’s Spicy & Sweet Barbecue Rub
½ pound Brussels sprouts, halved lengthwise
1 teaspoon Jay D's Backyard Brisket Rub
  1. Place a large cast-iron skillet directly over medium-high grill heat or on a hot stove burner. Rub pork with 1 tablespoon smoked olive oil and 1 table- spoon barbecue rub. Sear on all sides in the hot skillet. Remove from the skillet and set aside.
  2. In the same skillet, toss Brussels sprouts with the remaining tablespoon of olive oil and barbecue rub. Sear sprouts, cut side down until nicely charred, about 3–4 minutes. Turn sprouts over and cook until just tender, about 3 more minutes. Sprinkle with salt and pepper.
  3. Place the seared tenderloin on top of Brussels sprouts. For grill cooking, move skillet to indirect heat. Indoors, place in a 400°F oven. Close the grill cover and cook until internal temperature of pork reaches 145°F. Remove pan from grill and allow to sit 5 minutes. Slice pork and serve warm with sides of Brussels sprouts. 

Event Type(s): Book Clubs/Discussions, Entertainment/Recreation, Special Events
Age Group(s): Adults