Andouille-Stuffed Pork Loin

Name: Andouille-Stuffed Pork Loin
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 12 servings.
Ingredients: 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® Fully Cooked Andouille Sausage Rope (about 1 pound); 12 bacon strips; 1/2 cup chicken broth; 1/2 cup white wine or additional chicken broth

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

Ingredients

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® Fully Cooked Andouille Sausage Rope (about 1 pound)
12 bacon strips
1/2 cup chicken broth
1/2 cup white wine or additional chicken broth

Directions

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.