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Cajun Stuffed Pork Loin

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Ingredients

Scale
  • 5 pound boneless pork loin roast, butterflied
  • 2 cups dried bread, cubed
  • 2 tablespoons olive oil
  • 1 link andouille sausage, finely chopped
  • 1/2 onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 bell pepper, finely chopped
  • 1/3 cup white wine
  • 1 teaspoon chicken base (or bouillon)
  • 1 – 2 teaspoons cajun seasoning
  • pinch of parsley
  • salt and pepper to taste
  • butcher’s twine
  • Optional: Tomato Cream Sauce
  • 1 1/2 cup heavy cream
  • 2 tablespoons tomato paste
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon spicy mustard (more to taste)
  • 1 teaspoon sugar

Instructions

  1. Preheat your oven or grill to 350 degrees.
  2. Start by generously seasoning your pork loin with salt and pepper.
  3. Pour bread cubes into a large bowl. Set aside.
  4. In a large skillet heat olive oil over medium high heat. Saute the diced sausage, onion, celery, and bell pepper for 5 – 7 minutes or until tender. Reduce heat, add the white wine and chicken base. Stir well to incorporate. Season with cajun seasoning and parsley and remove from heat.
  5. Add the sauteed mixture to the large bowl with the bread crumbs. Toss to mix. If more liquid is needed, feel free to add more. Bread cubes should be moist but not soggy. Taste and adjust seasonings as needed.
  6. Pour stuffing out onto seasoned and butterflied pork loin. Roll over and tie together with butcher’s twine.
  7. Heat large skillet over high heat. Add a little olive oil to the pan. Once hot, brown the pork roast on both sides. Once browned, roast in oven or on grill at 350 minutes for 20 – 25 minutes per pound. Periodically check your roast with an internal meat thermometer to ensure proper cooking temperature is reached. Pull roast once internal temperature reaches 145 degrees. Cover with foil and let rest for 10 – 15 minutes.
  8. While pork is resting, start the tomato cream sauce.
  9. Simmer the heavy cream in a small saucepan for about 8-10 minutes or until it has reduced and thickened.
  10. Whisk in tomato paste, Cajun seasoning, mustard, and add salt or black pepper to taste.
  11. If necessary, whisk in sugar.
  12. To serve, slice pork and top with tomato cream sauce. Enjoy!

Notes

  • Feel free to make your own bread cubes with fresh bread, pop in oven at 250 for 10-20 minutes or until dry.

Find it online: https://prairiecalifornian.com/cajun-stuffed-pork-loin/