Best Dirty Wild Rice And Andouille Sausage Stuffed Pork Loin Recipes

WILD RICE-STUFFED PORK LOIN

Steps:

• To butterfly pork roast, cut a lengthwise slit down the center of the pork loin to within 1/2 in. of bottom. Open loin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom. Flatten to 1/4-in. thickness. , Sprinkle with salt, garlic powder and pepper., In a large bowl, combine the rice, apricots, onion, celery, parsley, sage, thyme and broth. Spread stuffing evenly over pork, 1/4 to 1/2 in. thick. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2 to 2-in. intervals with kitchen string. Place the remaining stuffing in a greased shallow 2-qt. baking dish; set aside., Bake roast, uncovered, at 350° 1 hour. Remove roast from oven; carefully remove string. Place bacon strips over top of roast, overlapping slightly. Bake until bacon is browned and crisp and a thermometer reads 160°, 30-45 minutes longer. If needed, broil 4 in. from heat until bacon reaches desired crispness. Meanwhile, cover and bake remaining stuffing until heated through, about 30 minutes., Let roast stand for 10 minutes before slicing. If desired, brush with apricot preserves before slicing.

STUFFED PORK LOIN

Steps:

• Season loin with salt& pepper to taste.
• Arrange sage leaves over loin.
• Sear in cast iron skillet w/just enough oil to coat bottom of pan.
• Remove from stove top when sides are nicely browned.
• Mix together prepared stuffing with cranberries and chopped apple.
• Remove loin from skillet and make a slit down the long side of the loin (one side only- careful not to cut into two pieces).
• Loosely pack the stuffing into the cut loin and return to skillet- any extra can go around the outside of the loin.
• Bake at 400º on top rack of oven till done- 35-45 minutes.

DIRTY, DIRTY RICE

Steps:

• Heat oil in a high-sided pan over medium-high heat. Cook and stir pork until well browned and fat is rendered, 5 to 7 minutes. Add onion, celery, and bell pepper; saute until translucent, about 5 minutes. Stir in paprika, cumin, black pepper, cayenne, garlic powder, oregano, and thyme. Cook, stirring occasionally, until vegetables continue to soften, about 5 minutes.
• Reduce heat to medium and add andouille sausage. Cook and stir to release some flavor, 2 to 3 minutes. Stir in chicken livers and rice until well coated. Season with salt, pour in broth, and bring to a simmer over medium-high heat. Add bay leaf and Worcestershire sauce. Cover tightly; reduce heat to medium-low. Cook, without stirring, until most of the liquid is absorbed and rice is starting to get tender, about 25 minutes.
• Add green onions and parsley; mix well. Continue cooking over low to medium-low heat until rice is tender, about 10 minutes more. Taste for seasoning and remove bay leaf before serving.

ANDOUILLE-STUFFED PORK LOIN WITH CREOLE MUSTARD

Steps:

• To prepare the brine, bring 6 cups water, the salt, sugar, peppercorns, garlic, thyme, bay leaves, and onion to a simmer in a medium pot over medium heat. Stir until the sugar and salt have completely dissolved. Remove from the heat and add the ice cubes to cool.
• Place the pork loin in large freezer bag (or large plastic container with a lid). Pour the brine into the freezer bag, submerging the roast completely, seal, and set aside for 2 hours.
• Preheat the grill and set up two zones-one hot for searing and another medium for cooking through.
• Using the tip of a paring knife, pierce the casing of the sausage all over (this will ensure the flavor of the sausage goes into the pork as it cooks). Remove the pork from the brine and pat it dry with paper towels. Using a clean honing steel, poke a hole into the center of the loin lengthwise and work it all the way through so it creates a cavity. Insert the sausage into the cavity so that it sits neatly within the roast. Season the roast with salt, pepper, granulated garlic, paprika, and cumin.
• Wipe down the grates of the grill with oil-blotted towels. Place the roast on the hot part of the grill and sear fat side down, 3 to 4 minutes, and then on each of the three other sides. Transfer the roast to the cooler part of the grill (indirect heat) and cook until the internal temperature hits 165 degrees F on an instant-read thermometer, 45 to 55 minutes. Set the roast on a platter and tent with foil. Allow it to rest for 15 minutes before carving into thick slices. Served drizzled with juices from the platter and the Creole mustard.
• Traditional Oven Cooking Method:
• Pan-roast the pork by searing the roast on all four sides in a hot cast-iron pan over high heat, 3 to 4 minutes per side. Transfer the pan to a preheated 350 degrees F oven and roast for 20 to 25 minutes, until cooked through to a temperature of 165 degrees F in the center. Rest the roast in the pan, then slice and serve with the pan juices and mustard.

STUFFED PORK TENDERLOIN WITH ANDOUILLE & WILD RICE

Steps:

• Preheat oven to 375°F.
• In a skillet over medium heat, melt butter and add onion; saute until translucent, about 1 minute.
• Stir in sausage, rice, and pecans; cook until sausage is done. Season with salt and pepper; remove from heat and let cool.
• Clean tenderloins and pat dry. Prepare by making a horizontal incision along the side of each tenderloin, forming a pocket.
• Spoon stuffing deep into tenderloins and close with butcher string. Sprinkle with salt and pepper.
• Coat a large ovenproof skillet with oil or spray and place over high heat. Sear all sides of tenderloins until browned.
• Transfer tenderloins to oven. Roast until cooked through, about 25-35 minutes or until centers are 175°F (I think this is a bit overdone so I remove at 155°F and cover with foil. I normally allow 6-8 minutes for each inch of thickness for my pork).
• Remove tenderloins from oven and let rest 5 minutes (this should then result in a center temp of 160°F).
• Slice into medallions about 3/4" thick.
• Arrange on a warm platter and spoon sauce or gravy on top.

CROWN ROAST OF PORK WITH DIRTY RICE STUFFING AND CREOLE MUSTARD SAUCE

Steps:

• In a small bowl combine well the thyme, the salt, pepper to taste, and the oil and rub the mixture all over the pork, patted dry. Arrange the pork on an oiled round of heavy-duty foil slightly larger than the bottom of the pork in the middle of a lightly oiled shallow roasting pan and fill the center of the crown with some of the stuffing, mounding it. Roast the stuffed pork, the stuffing covered with another oiled round of foil, in a preheated 450°F. oven for 20 minutes, reduce the heat to 325°F., and roast the stuffed pork for 2 1/4 hours more, or until a meat thermometer registers 160°F., or for 2 1/2 hours more, or until a meat thermometer registers 170°F., for well-done meat. In a 2-quart shallow baking dish bake the remaining stuffing in the 325°F. oven during the last 30 minutes of the pork'1s roasting time. Transfer the pork to a platter and let it stand for 15 minutes.
• While the pork is standing add the wine to the roasting pan, deglaze the pan over moderately high heat, scraping up the brown bits, and strain the mixture through a fine sieve into a small saucepan. Add 1/2 cup water and boil the mixture until it is reduced to about 2/3 cup. Add the cream, boil the mixture, stirring, until it is reduced to about 3/4 cup, and whisk in the mustard and salt and pepper to taste. Discard the foil from the stuffing, arrange the parsley and the tomatoes decoratively around the pork, and serve the pork with the mustard sauce and the remaining stuffing.

SAUSAGE STUFFED PORK LOIN

Steps:

• For pork loin:.
• Make a pocket in the loin, making sure not to cut all the way through.
• Coating:.
• Grind all ingredients in grinder.
• Stuffing:.
• Cook sausage, crumble. Combine sausage, feta cheese and chilpotle sauce. Stuff roast with sausage mixture. Tie roast to hold stuffing. Season with salr and pepper. Coat roast with coating mixture.
• Roast at 350 degrees for 45 minutes or internal temperature of 170 degrees.

DIRTY RICE WITH ANDOUILLE SAUSAGE

Steps:

• 1. In a large saucepan, prepare rice according to package instruction, using 3 cups broth instead of water.
• 2. Meanwhile, in a large skillet, brown the sausage in oil for 2-3 minutes.
• 3. Add the onion, pepper, celery, garlic and remaining broth; cook and stir for 5 minutes. Stir in hot cooked rice and parsley.

GARLIC STUFFED PORK LOIN

Steps:

• Fire up the grill!
• We have gas so I heat it up on High for about 10 min.
• Then turn to low.
• If useing Charcoal sear then cook over indirect heat.
• I use a paring knife to cut slits into the meat on the fatty side.
• Approximately 18 holes (kinda like golf huh).
• Insert at least 1 slice of garlic per hole, I try to get it into the middle of the loin.
• Rub loin on all sides with Creole Seasoning.
• Grill approx 15 minutes, roll it over and baste with beer.
• Continue grilling, approx every 15 minutes roll 1/4 turn and baste with beer.
• Usually takes about 45- 60 minutes (depends on grilling heat) Check with meat thermometer,@160 degrees F remove from heat, cover and let rest for 10-15 minutes.