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Andouille-Stuffed Pork Loin

 Andouille-Stuffed Pork Loin
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
12 ServingsPrep: 30 min. Bake: 40 min.


  • 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 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

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Andouille-Stuffed Pork Loin (continued)

Directions (continued)

  • 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.
Nutritional Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.