Andouille Rice-Stuffed Pork Loin
This roast pork loin has Sunday supper written all over it. It’s one of those recipes that starts with a few everyday ingredients (well at least in my kitchen)—pork, rice and andouille sausage—and ends with a slight sense of occasion. What makes it Sunday supper worthy is the fact that the ever-appealing andouille rice is rolled into the pork. When the two cook together, the juice from the pork infuses the rice with an additional layer of flavor while the andouille and veggies in the rice keep the pork moist and amp up every bite. Roasting the loin in the oven also fills the house with an inviting aroma–something I always associate with fabulous family meals. And when it comes to roasting, make sure you keep an eye on the pork. You don’t want to cook it beyond an internal temp of 145. That’s the ideal number for a blushingly pink and moist center. Since all our ovens operate a little differently, I suggest you start taking the pork’s temperature every 10 minutes beginning at the 30 minute mark—that’s during the second phase of cooking after you’ve reduced the oven temperature to 325. That way you’ll be certain not to overdo it. Oh, and that Andouille Rice is pretty awesome in its own right. Be sure to keep that sensational side in mind for other meals.
Andouille Rice-Stuffed Pork Loin Recipe
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1 4 1/2- to 5-pound boneless pork loin, trimmed and butterflied
Creole seasoning
Salt and pepper
Extra virgin olive oil
Andouille Rice, recipe follows
1 cup chicken stock or broth
1 tablespoon butter
Preheat oven to 475 degrees F. Lay pork loin on work surface and season with Creole seasoning, salt and pepper. Spread andouille rice evenly on top. Roll up lengthwise and tie with kitchen string at 3-inch intervals. Place pork seem-side down in a lightly greased, shallow roasting pan and pour 1/2 cup water into pan. Brush outside of pork with olive oil and season with salt and pepper. Roast, uncovered, for 20 minutes. Reduce oven temperature to 325 degrees F and continue roasting until internal temperature registers 145 degrees F, about 45 minutes more. Remove to a cutting board, cover loosely with foil and let rest 10 minutes before slicing. Skim fat from juices in roasting pan and place pan across 2 burners on stove over medium heat. Stir in broth; bring to a boil, scraping any browned bits from pan. Cook until slightly thickened, about 10 minutes. Whisk in butter and adjust seasonings. Serve warm pan juices over roast. Makes 8 servings.
Andouille Rice Recipe
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2 tablespoons canola oil
2 tablespoons all purpose flour
1 small bunch green onions, thinly sliced
1/2 cup finely chopped onions
1/2 cup finely chopped green bell peppers
1/4 cup finely chopped celery
2 garlic cloves, minced
8 ounces andouille sausage, casing removed
1 cup rice
2 1/4 cups chicken stock or broth
1 tablespoons Lea & Perrins
1 tablespoon chopped fresh parsley
1 teaspoon dried thyme leaves
1/8 teaspoon cayenne pepper
Salt and pepper
In a medium saucepan over medium heat, make a roux by combining the oil and flour. Stir constantly until the roux is the color of milk chocolate. Add onions, bell peppers and celery. Cook, stirring frequently, until tender, 3-5 minutes. Add garlic. Cook 2 minutes more. Add sausage. Cook, breaking up sausage with a potato masher or the side of a spoon, until browned, 4-6 minutes. Add rice and stir for five minutes to toast. Stir in stock, Lea & Perrins, parsley, thyme and cayenne pepper. Bring to a boil. Reduce heat to low, cover and cook until rice is tender, about 25 minutes. Season to taste with salt and pepper. Makes 4-6 servings.
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