Dirty Wild Rice and Andouille Sausage-Stuffed Pork Loin

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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