Andouille-Stuffed Pork Loin with Dirty Wild Rice
This savory Andouille-Stuffed Pork Loin is a flavorful dish that combines the earthy notes of wild rice with the rich spiciness of andouille sausage. Perfectly roasted, this dish offers a beautiful presentation, making it ideal for special occasions or family gatherings. The stuffing features a delightful blend of vegetables and seasonings, delivering a hearty and delicious meal everyone will enjoy. Serve with the warm, seasoned wild rice on the side for an unforgettable dining experience. Don't worry if you're not familiar with butterflying a pork loin; your local butcher can help ensure your roast is prepared perfectly!
12
Servings
325
Calories
14
Ingredients
Ingredients
long-grain rice and wild rice mix
2 (6 ounce) boxes (seasoning packets included)
water
4 1/4 cups (none)
butter
5 tablespoons (divided)
andouille sausages
1 (14 ounce) package (sliced into 1/2-inch pieces)
yellow onions
1 1/2 cups (finely chopped)
celery
1 cup (finely chopped)
green bell pepper
1 cup (finely chopped)
garlic cloves
4 (minced)
Chef Paul Prudhomme's Poultry Magic seasoning
1 teaspoon (none)
paprika
1 tablespoon (none)
33% less-sodium chicken broth
1 cup (none)
green onions
6 (thinly sliced)
Tabasco sauce
1 teaspoon (optional)
boneless center cut pork loin roast
4 lbs (butterflied)
Instructions
1
Preheat your oven to 325°F (160°C).
2
In a medium saucepan, combine the rice, seasoning packets, 4 1/4 cups of water, and 2 tablespoons of butter. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 25 minutes, or until the water is absorbed and the rice is tender.
3
While the rice cooks, slice the andouille sausage into 1/2-inch rounds. Heat the remaining 3 tablespoons of butter in a large skillet over medium-high heat. Add the sliced sausage and cook for about 5 minutes, stirring occasionally, until browned.
4
Add the finely chopped onions, celery, bell peppers, garlic, Chef Paul Prudhomme's Poultry Magic seasoning, and paprika to the skillet. Cook for about 10 minutes, stirring occasionally, until the vegetables are soft.
5
Lower the heat to medium-low. Stir in the cooked rice, chicken broth, sliced green onions, and Tabasco sauce (if using). Cook for an additional 15 to 20 minutes, stirring occasionally, until the liquid is absorbed. Remove from heat and set aside.
6
To prepare the pork loin, use a sharp knife to butterfly it starting from the center. Cut lengthwise, ensuring not to cut all the way through to the other side. Open the cut sections and lay the pork flat.
7
With the knife parallel to the cutting board's surface, carefully slice the larger portion of the pork horizontally, stopping before cutting through. Open it flat to create a large surface area.
8
Reserve about 3 cups of the rice mixture, and spread the remaining rice evenly across the cut surface of the pork.
9
Tightly roll up the pork loin to its original shape and secure it with butcher twine. Wrap the reserved rice mixture and refrigerate until ready to serve.
10
Place the rolled pork loin on a rack in a greased shallow roasting pan. Roast uncovered for about 75 minutes, or until the internal temperature reaches 155°F (68°C).
11
Once done, remove the pork from the oven and let it rest for 15 minutes before slicing.
12
Serve the roast sliced crosswise into 1-inch-thick pieces, accompanied by the warmed reserved rice mixture.
Nutrition Information
18g
Fat
16g
Carbs
22g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Andouille-Stuffed Pork Loin with Dirty Wild Rice?
It is a savory dish featuring a butterflied pork loin stuffed with a flavorful mixture of andouille sausage and wild rice, seasoned with traditional Cajun-style spices.
How many servings does this recipe make?
This recipe yields approximately 12 servings.
What is the calorie count per serving?
Each serving contains approximately 325 calories.
What temperature should the oven be set to?
Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius).
How long does it take to cook the rice?
The rice mixture takes about 25 minutes to simmer until the water is absorbed and the rice is tender.
What type of rice is used in this recipe?
The recipe uses two 6-ounce boxes of long-grain rice and wild rice mix, including the seasoning packets.
How much water is needed for the rice?
You will need 4 1/4 cups of water to cook the rice mixture.
How do I prepare the andouille sausage?
Slice the sausage into 1/2-inch rounds and brown them in a large skillet with butter for about 5 minutes.
What vegetables are needed for the stuffing?
The stuffing requires finely chopped yellow onions, celery, green bell pepper, minced garlic, and sliced green onions.
What specific seasoning is recommended for this dish?
The recipe calls for Chef Paul Prudhomme's Poultry Magic seasoning and paprika.
Is the Tabasco sauce required?
No, the 1 teaspoon of Tabasco sauce is optional and can be omitted if you prefer less heat.
How much chicken broth is used?
The recipe uses 1 cup of 33% less-sodium chicken broth.
How do I butterfly the pork loin?
Cut the pork lengthwise from the center without going all the way through, then slice the thicker sections horizontally to lay the meat flat.
Can my butcher help with the pork preparation?
Yes, if you are not comfortable butterflying the roast yourself, your local butcher can prepare it for you.
How much rice should I put inside the pork?
Spread the rice mixture evenly over the pork, reserving about 3 cups to serve on the side.
What do I do with the reserved rice?
Wrap the reserved rice mixture, refrigerate it, and then warm it up to serve alongside the sliced roast.
How is the pork loin secured after stuffing?
Tightly roll the pork loin back into its original shape and secure it firmly with butcher twine.
What type of roasting pan should I use?
Use a greased shallow roasting pan with a rack placed inside.
How long does the pork roast in the oven?
The pork loin should roast uncovered for approximately 75 minutes.
What internal temperature indicates the pork is done?
The pork is ready when it reaches an internal temperature of 155 degrees Fahrenheit (68 degrees Celsius).
Should the pork rest after roasting?
Yes, let the pork rest for 15 minutes before slicing to ensure it stays moist.
How thick should I slice the pork?
The roast should be sliced crosswise into 1-inch-thick pieces.
What is the protein content per serving?
Each serving provides 22 grams of protein.
How much fat is in one serving?
There are 18 grams of fat per serving.
What is the carbohydrate count for this dish?
There are 16 grams of carbohydrates per serving.
What size pork loin is required?
The recipe calls for a 4 lb boneless center cut pork loin roast.
Is this recipe suitable for holidays?
Yes, its beautiful presentation and hearty flavors make it ideal for special occasions and family gatherings.
How much butter is used in total?
A total of 5 tablespoons of butter is used, divided between the rice and the vegetable sauté.
What kind of onions should I use?
The recipe specifies using yellow onions for the sauté and green onions for the rice mixture.
Can I use a different type of sausage?
While andouille provides a specific spicy flavor, you can substitute with other smoked sausages if necessary.