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Bacon-wrapped, Cream Cheese-stuffed Pork Tenderloin

Chicken Creol;e - Poulet CréoleFinished product.

Note: If you are not fortunate enough to have boudin nearby, you can substitute any fresh sausage, removed from casing, or omit it altogether.



1 pork tenderloin
8 slices of bacon
2 oz. cream cheese
1/2 link of boudin, removed from casing
Cajun/Creole seasoning (i.e. Tony Chachere’s)
2 tablespoons corn starch


Cut a pocket into the pork loin for stuffing. In other words, cut the tenderloin along the middle, stopping short of going all the way through. Form a pocket leaving about a half inch at each end and open it up so that you can stuff it. Season the pork loin, inside and out, with the Cajun/Creole seasoning.


For the stuffing, start with the cream cheese. Line the inside of the pork loin pocket with little pieces of the cream cheese.


Then on top of the cream cheese, line the inside of the pork loin pocket with boudin (removed from the casing).


Close the pork loin and secure it with several toothpicks. Place the toothpicks about 1.5 inches apart, about the width of a slice of bacon.


Layout seven or eight pieces of bacon (however much it takes to cover the meat), side by side on top of, and perpendicular to, the pork loin.


Wrap the bacon slices around the pork loin and secure them using the existing toothpicks that you used to close up the pork loin pocket.


In a heavy skillet, brown the bacon-wrapped, stuffed pork loin, turning frequently, until the bacon is browned all around. The bacon should be about half way cooked.


Transfer the skillet into an oven heated to 350 degrees Fahrenheit and cook until internal temperature reaches 145-160 degrees (depending on how you like it).


Remove from the oven, and transfer the pork tenderloin to plate to let it rest while you finish up.




Bon appétit!

Scott Long




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