Prepare Dirty Rice and set aside. Preheat oven to 350°F.
Trim the silver skin off of the pork loin. Slice meat lengthwise, butterfly or jellyroll style, and fill with 2 to 3 cups of the dirty rice; reserve remaining rice for another use. Beginning at the ends and working toward the middle, tie butcher's string around pork loin at 1-inch intervals.
Rub pork with olive oil, then season with salt, pepper, and garlic powder. Heat a 12-inch skillet or grill until hot; place pork loin in skillet or on grill and cook until brown on all sides.
Combine brown sugar, cornstarch, ginger, green onions, cilantro, and TABASCO® Chipotle Sauce in a 1-quart saucepan over low heat and stir until sugar dissolves. Remove from heat and set aside.
Line a 13 x 9-inch roasting pan with heavy-duty aluminum foil and place the pork loin inside. Cover pork with the brown sugar mixture and place in oven; bake 1 hour, basting occasionally with pan drippings.
Remove pork from oven and let stand 5 to 10 minutes. Remove string and cut pork into 1-inch slices. Stir half-and-half into pan drippings and serve as a dipping sauce with pork.
Dirty Rice: Combine water, beef stock, butter, and salt in a large saucepan and bring to a boil. Stir in rice and return to boiling. Reduce heat to simmer, cover, and cook 20 minutes. Remove from heat and let stand.
Meanwhile, combine sausage and ground beef in a large skillet over medium heat; cook and stir until meat is brown, breaking into small pieces as it cooks. Add oil, onion, bell pepper, garlic, thyme, salt and pepper, cayenne, and parsley and cook until vegetables are softened, about 5 minutes.
Stir meat mixture and green onions into cooked rice and mix well. Let stand 10 minutes before serving. Makes 10 to 12 (1-cup) servings.
Serves 8 to 10 people (or 4 to 5 firemen).
Finalist in the third national TABASCO® Cook & Ladder®
Competition. Submitted by Firefighter Don Lawler, Shreveport
Fire Department, Louisiana.
Total cook time, including Dirty Rice, about 2 hours.