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
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 332 calories, Fat 17g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 842mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 39g protein.
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Laim Wilson
[email protected]5 stars!
Hana Ali
[email protected]I highly recommend this recipe.
Nankyanzi Rachel
[email protected]This is a great recipe for a special occasion.
Md mahafus Khan
[email protected]I'll definitely be making this again.
Alexander Lin
[email protected]A new family favorite!
Parishan Mahamad
[email protected]Easy to make and very flavorful.
Ralph Omutiali
[email protected]Delicious!
A'Nyla Lakes
[email protected]This recipe was a bit too spicy for my taste. Next time I'll use less cayenne pepper.
Life With Punjabi
[email protected]I'm not a big fan of andouille sausage, so I used Italian sausage instead. It was still very good.
Irslan Khan
[email protected]This is one of my favorite recipes. It's easy to make and always turns out delicious. I like to serve it with mashed potatoes and green beans.
Renuka Kumal
[email protected]I followed the recipe exactly and the pork loin turned out dry and overcooked. I think I would try cooking it at a lower temperature for a longer period of time next time.
Mawada Ali
[email protected]This recipe was a hit with my family! The andouille sausage stuffing added a delicious Cajun flavor to the pork loin, and the whole dish was cooked to perfection. I will definitely be making this again.