Dirty Wild Rice And Andouille Sausage Stuffed Pork Loin Food

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.

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.

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.

ANDOUILLE-STUFFED PORK LOIN

Steps:

• In a small bowl, combine the first five ingredients. Set aside., Make a lengthwise slit down the center of each roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten slightly. Remove plastic wrap. Season with salt and pepper. , Arrange two sausage links in center of each roast. Close roasts; brush with mustard mixture. Wrap each roast with bacon. Tie several times with kitchen string; secure ends with toothpicks. Place on a rack in a shallow roasting pan. Pour broth and wine into roasting pan. , Bake, uncovered, at 400° for 40-50 minutes or until a thermometer inserted into the pork loin reads 145 °. Let stand 5 minutes before slicing. Discard string and toothpicks.

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.

DIRTY WILD RICE AND ANDOUILLE SAUSAGE-STUFFED PORK LOIN

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.

FIG, PINE NUTS AND FETA STUFFED PORK LOIN

Steps:

• Preheat grill to medium high heat.
• Slice a very thin piece if each steak to cover the hole to hold in the filling, set aside.
• Slice a small entry along the side (opposite side of the fat) of each steak for the filling. Then slice the inside a little larger so to hold more of the filling.
• Rub each with a touch of olive oil.
• Season each steak inside and out with salt, pepper and optional rub, set aside.
• Mix the remaining ingredients together divide into four and fill into the cavity of each steak.
• Cover the hole with the slice of meat.
• Grill over direct heat to mark each side of steak then more to indirect heat standing the steaks with the cut side up. Close lid and grill till thermometer registers at 145 degrees. Remove and let rest covered with foil for 10 minutes and it will raise to 155 degrees which is medium.

PALEO STUFFED PORK LOIN

Steps:

• In a medium skillet over a medium-high heat, saute the onion, tomatoes, artichoke hearts, sage, thyme, and garlic in a 2 tablespoons of coconut oil. Saute everything for about 3 to 4 minutes, just until the onions become slightly translucent and the tomatoes and artichokes begin to become tender. Remove the skillet from the heat and set aside for later use.
• Place the pork tenderloin in a 9×13 baking dish, rub some coconut oil all over and sprinkle with salt and pepper to taste. In order to stuff the loin, create a seam in the meat by cutting it down the center lengthwise, essentially, you want to be able to unfold the meat. Set the meat aside until the stuffing has been prepared.
• Preheat your oven to 450°F.
• Turn your attention back to the stuffing. Once the ingredients from the skillet have completely cooled, whisk in an egg. The egg is essential to the stuffing, as this is what replaces the usual "breadcrumbs" and works to hold everything together. However, to make this work best, tomato/artichoke mixture must be cool, otherwise it will cook the egg before it is even stuffed in the meat and the egg will no longer act as a glue, since it cannot be cooked twice.
• Take the stuffing and begin spreading it across the seam of the meat. Avoid filling the meat too much, as you will not be able to fold the pork closed. Use some toothpicks to ensure the tenderloin does not pop open while cooking.
• Cook, uncovered, at 450 F for 30 minutes. Once the first 30 minutes have passed, reduce the heat to 300 F and cook for another 20 minutes. When the time is up, turn off the oven, but allow the meat to remain in it for at least 15 minutes. This cooking method is perfect for keeping the meat from overcooking and becoming dry. Bon apetit!

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.