Andouille-Stuffed Pork Loin Recipe

Name: Andouille-Stuffed Pork Loin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 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

Servings: persons

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 400u00b0 for 40-50 minutes or until a thermometer inserted into the pork loin reads 145 u00b0. Let stand 5 minutes before slicing. Discard string and toothpicks.

1974

kcal

Calories

136

Fat

Carbs

149

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 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, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Andouille-Stuffed Pork Loin

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