Andouille Rice-Stuffed Pork Loin
Ingredients
- 1 4 1/2- to 5-pound boneless pork loin, trimmed and butterflied
- Creole seasoning
- Salt and pepper
- Extra virgin olive oil
- Andouille Rice, see recipe
- 1 cup chicken stock or broth
- 1 tablespoon butter
Instructions
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.