Andouille-Stuffed Pork Loin Recipe
- 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 bacon strips
- 1/2 cup chicken broth
- 1/2 cup white wine or additional chicken broth
- 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.
5 ounces cooked pork equals 332 calories, 17 g fat (6 g saturated fat), 131 mg cholesterol, 842 mg sodium, 5 g carbohydrate, trace fiber, 39 g protein.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.