Andouille Sausage And Cornbread Stuffed Pork Loin R

Name: Andouille Sausage And Cornbread Stuffed Pork Loin Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb boneless center cut pork loin; 8 slc thick bacon; 1 c. Andouille sausage, diced; 1/4 c. finely diced red and green pepper; 1/4 c. finely diced onion (yellow); 1/4 c. diced green onion; 2 c. cornbread, crumbled; 4 ounce chicken stock; 8 c. water; 1/2 x beef base; 1 x rib celery, rough cut; 1 sm tomato, rough cut; 1 sm onion, rough cut; 1 x green pepper, rough cut; 1 x carrot, rough cut

Servings: persons

3 lb boneless center cut pork loin
8 slc thick bacon
1 c. Andouille sausage, diced
1/4 c. finely diced red and green pepper
1/4 c. finely diced onion (yellow)
1/4 c. diced green onion
2 c. cornbread, crumbled
4 ounce chicken stock
8 c. water
1/2 x beef base
1 x rib celery, rough cut
1 sm tomato, rough cut
1 sm onion, rough cut
1 x green pepper, rough cut
1 x carrot, rough cut

1
STUFFING PROCEDURE: In a large saute/fry pan cook sausage and yellow onion 1 to 2 min.
2
Add in peppers and green onion, cook 1 minute.
3
Add in crumbled cornbread and chicken stock and toss lightly.
4
Stuffing should be a little dry.
5
It will moisten up in the cooking process.
6
Set aside.
7
Butterfly pork loin and lb.
8
out to about 1/3 inch thick.
9
On sheet pan with parchment paper, shingle bacon lengthwise, so it overlaps a little.
10
Place pork on top of bacon.
11
Fill center of pork with stuffing and roll tightly.
12
Place roll in center of bacon strips and one by one wrap bacon around pork and secure with toothpick.
13
There should be no gaps.
14
When bacon is secure turn pork over and cook toothpick side down in 350 degree oven approximately 1 hour or possibly till you reach internal temperature of 155 degrees.
15
SWEET PEPPER AU JUS PROCEDURE: Bring ingredients to a boil and reduce heat.
16
Reduce mix by 1/2.
17
Strain and slightly thicken with slurry.

2140

kcal

Calories

136

Fat

Carbs

183

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 lb boneless center cut pork loin, 8 slc thick bacon, 1 c. Andouille sausage, diced, 1/4 c. finely diced red and green pepper, and more.

Yes, Andouille Sausage And Cornbread Stuffed Pork Loin Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Andouille Sausage And Cornbread Stuffed Pork Loin Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions