DIRTY WILD RICE AND ANDOUILLE SAUSAGE-STUFFED PORK LOIN

Dirty Wild Rice and Andouille Sausage-Stuffed Pork Loin image

Local store *For assistance butterflying the pork center loin roast, ask a meat specialist to cut it for you when you ask for it at the meat counter.

Provided by Charlotte J

Categories Pork

Time 3h

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

2 (6 ounce) boxes long-grain rice and wild rice, seasoning packets included
4 1/4 cups water
5 tablespoons butter, divided
1 (14 ounce) package andouille sausages
1 1/2 cups yellow onions, finely chopped
1 cup celery, finely chopped
1 cup green bell pepper, finely chopped
4 garlic cloves, minced
1 teaspoon chef paul prudhommes poultry magic seasoning
1 tablespoon paprika
1 cup 33% less-sodium chicken broth
6 green onions, thinly sliced
1 teaspoon Tabasco sauce (optional)
1 (4 lb) boneless center cut pork loin roast

Steps:

Preheat oven to 325 degrees.
In a medium saucepan, combine rice, seasoning packets, water and 2 tablespoons butter.
Bring to a boil, reduce heat and simmer covered 25 minutes or until water is absorbed.
Meanwhile, cut sausage into 1/2-inch slices.
Heat remaining 3 tablespoons butter in saucepan over medium-high heat.
Add sausage and cook 5 minutes, stirring occasionally.
Stir in onion, celery, bell pepper, garlic, seasoning and paprika.
Cook 10 minutes, stirring occasionally.
Reduce heat to medium-low; stir in prepared rice, chicken broth, green onion and if desired, hot sauce.
Cook 15 to 20 minutes or until liquid is absorbed then set aside.
Starting off-center, slice pork lengthwise, cutting to, but not through, other side.
Open butterflied portions, laying pork flat.
Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half horizontally, cutting to, but not through, other side; open flat.*.
Scoop out 3 cups rice mixture and set aside.
Spread remaining rice mixture evenly over cut surface of meat.
Roll up the loin tightly to resemble the original roast.
Tie securely with butcher twine.
Cover and refrigerate reserved rice until serving time.
Place roast on a rack in a greased shallow roasting pan.
Roast, uncovered, in oven for 75 minutes, or until temperature reaches 155 degrees.
Remove from oven and let stand 15 minutes before carving.
Carve crosswise into 1-inch-thick slices to serve.
Warm reserved rice mixture to serve alongside prepared roast.
*For assistance butterflying the roast, ask a meat specialist to cut it for you when you ask for it at the meat counter.