Andouille-Stuffed Pork Loin Recipe
Andouille-Stuffed Pork Loin Recipe photo by Taste of Home
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Andouille-Stuffed Pork Loin Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES: 12 servings


  • 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 fully cooked andouille sausage links (about 1 pound)
  • 12 Jones Dairy Farm Dry-Aged Bacon strips
  • 1/2 cup chicken broth
  • 1/2 cup white wine or additional chicken broth

Nutritional Facts

5 ounces cooked meat: 332 calories, 17g fat (6g saturated fat), 131mg cholesterol, 842mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 39g protein.


  1. In a small bowl, combine the first five ingredients. Set aside.
  2. 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.
  3. 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.
  4. 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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