Recipe: Andouille-Stuffed Pork Loin With Ginger-Orange-Pepper Glaze

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My son Luc always requests my stuffed pork loin with Andouille, but he likes it even more when I send it to my brother Peter Trosclair's local Biscuit & Blues to put in his smoker when he is preparing his daily inventory of smoked ribs and chicken. The oven-roasted version is good too.

Makes 12 servings

    • 1/4 pound butter
    • 2 tablespoons minced ginger
    • 2 tablespoons grated orange rind
    • 2 tablespoons minced garlic
    • 2 tablespoons cracked black pepper
    • 2 tablespoons sea salt
    • 2 tablespoons molasses
    • 6 pounds boneless pork loin
    • 1 pound Andouille sausage

To make the glaze, melt the butter in a small saucepan. Add ginger, orange, garlic, and black pepper. Cook over medium heat for one minute, then add salt and molasses. Let the mixture cool.

When you purchase your pork loin, ask the butcher to cut a hole in the center so you can stuff it with cooked links of Andouille sausage. Or take a boning knife and cut a one-inch slit at an angle, then cut another to make an X.

Cook the Andouille sausage links and slide into the pork loin. When you go to slice the pork it makes a nice presentation, the white pork wrapped around the dark red Andouille. Pour glaze over pork loin at least one hour before cooking.

Bake at 350 degrees for 30 minutes. Add half cup of water and cover and cook for another 30 minutes. This should be cooked to about 140 degrees. Do not overcook. Let rest for 20 minutes before slicing.

To read Regina's thoughts on hurricane season and the New Orleans Saints season, click here.

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Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of Regina's Table at Twin Oaks. More

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of two cookbooks: A Collection of Seasonal Menus & Recipes from Regina's Kitchen and Regina's Table at Twin Oaks.
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