Andouille-Stuffed Pork Loin Recipe
This andouille-stuffed and bacon-wrapped pork loin is full of bold flavors and simple to prepare. It is a faculty potluck favorite. This recipe may be prepared ahead, covered, refrigerated and baked before the faculty meeting or potluck to provide a wonderful, warm entree.—Judy Armstrong, Prairieville, Louisiana
- 1/4 cup Dijon mustard
- 2 tablespoons apricot preserves
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 3 garlic cloves, minced
- 2 boneless pork loin roasts (2 pounds each)
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 Johnsonville® Andouille Split Rope Sausage links (about 1 pound)
- 12 bacon strips
- 1/2 cup chicken broth
- 1/2 cup white wine or additional chicken broth
- In a small bowl, combine the first five ingredients. Set aside.
- Make a lengthwise slit down the center of each roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten slightly. Remove plastic wrap. Season with salt and pepper.
- Arrange two sausage links in center of each roast. Close roasts; brush with mustard mixture. Wrap each roast with bacon. Tie several times with kitchen string; secure ends with toothpicks. Place on a rack in a shallow roasting pan. Pour broth and wine into roasting pan.
- Bake, uncovered, at 400° for 40-50 minutes or until a thermometer inserted into the pork loin reads 145 °. Let stand 5 minutes before slicing. Discard string and toothpicks. Yield: 12 servings.
Originally published as Andouille-Stuffed Pork Loin in Taste of Home Winning Recipes 3 2012, p118
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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