Andouille Stuffed Pork Loin With Creole Mustard Recipes

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ANDOUILLE-STUFFED PORK LOIN WITH CREOLE MUSTARD



Andouille-Stuffed Pork Loin with Creole Mustard image

Provided by Guy Fieri

Categories     Pork     Kid-Friendly     Dinner     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 6-8 servings

Number Of Ingredients 20

Brine:
1/2 cup kosher salt
1/2 cup sugar
12 black peppercorns
6 garlic coves, roughly chopped
6 fresh thyme sprigs
2 bay leaves
1 small yellow onion, peeled and sliced into rings
4 cups ice cubes
Pork:
One 3-pound boneless pork loin roast with a nice fat cap layer on top
1 large (about 4-ounce) Andouille sausage link
Kosher salt and freshly ground black pepper
1 tablespoon granulated garlic
1 tablespoon paprika
1 teaspoon ground cumin
1 to 2 tablespoons canola oil
Creole mustard (e.g., Zatarain's)
Special equipment:
Grill with lid, large freezer bag, honing steel, instant-read meat thermometer.

Steps:

  • 1. 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.
  • 2. 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.
  • 3. Preheat the grill and set up two zones-one hot for searing and another medium for cooking through.
  • 4. 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.
  • 5. 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°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.

ANDOUILLE-STUFFED PORK LOIN ROAST WITH PAN GRAVY



Andouille-Stuffed Pork Loin Roast with Pan Gravy image

Provided by Guy Fieri

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 21

One 3-pound boneless pork loin roast (roast should have nice fat cap layer on the top)
1/2 cup kosher salt
1/2 cup sugar
12 black peppercorns
6 cloves garlic, roughly chopped
6 sprigs fresh thyme
2 bay leaves
1 small yellow onion, peeled and sliced into rings
4 cups ice cubes
4 ounces andouille sausage links
Kosher salt and freshly ground black pepper
1 tablespoon granulated garlic
1 tablespoon paprika
1 to 2 tablespoons canola oil
1/2 cup diced yellow onion
1/4 cup peeled and diced carrot
1/4 cup diced celery
1/4 cup vermouth
2 cups low sodium chicken stock
2 tablespoons unsalted butter
Zest and juice of half a lemon

Steps:

  • Place the roast onto a cutting board with the short side toward you and fat facing down. Using a sharp filet knife (with the blade horizontal to the board), butterfly the roast open about 1 inch from the bottom of the roast. Work carefully to not cut all the way through. Continue to slice horizontally, opening the roast up until you have a large, thin, flat piece of meat. Place the pork in large airtight freezer bag (or large plastic container with a lid).
  • To prepare the brine, bring 6 cups water, the salt, sugar, peppercorns, garlic, thyme, bay leaves and onions to a simmer in a medium pot over medium heat. Stir until the sugar and salt have completely dissolved. Remove from the heat and cool by adding the ice cubes. Pour the brine into the freezer bag, submerging the roast completely, seal and set aside for 25 minutes.
  • Preheat the oven to 375 degrees F.
  • Remove the pork from the brine and pat dry with paper towels. Lay the sausages inside lengthwise. Pierce the casings with the tip of a sharp paring knife (this will ensure the flavor of the sausage goes into the pork as it cooks). Starting with the short side, roll up the roast tightly, jelly roll style. Secure the roast with tightly fitted kitchen twine at even intervals about 2 inches apart. Sprinkle with salt, pepper, the granulated garlic and paprika.
  • Heat the oil in a large cast-iron pan over medium heat. Add the roast and sear fat-side down first, 3 to 4 minutes, and then on each of the three other sides. When turned to the final side, transfer the pan to the oven and bake until the internal temperature hits 145 degrees F on an instant-read thermometer, 45 to 55 minutes. Remove the roast from the oven; rest the pork on a platter while you make gravy from the pan drippings.
  • Set the pan over medium-low heat. Add a little oil, if needed, and saute the onions, carrots and celery. Cook the vegetables until well caramelized, about 8 minutes. Then season with salt and pepper. Deglaze the pan with the vermouth and reduce until the liquid has almost completely reduced. Add the chicken stock and reduce again for another 5 minutes; this will ensure you have a nice, rich sauce. Taste and season with salt and pepper.
  • Remove the pan from the heat and swirl in the butter to thicken the sauce. Finish with the lemon zest, a squeeze of lemon juice and serve the sauce over sliced andouille-stuffed pork loin.

ANDOUILLE-STUFFED PORK LOIN WITH CREOLE MUSTARD



Andouille-Stuffed Pork Loin with Creole Mustard image

If you want to add great flavor to a pork loin, brine it. If you want to add super flavor to your pork loin, stuff it with your favorite Cajun-country sausage. This recipe is worth all the effort.

Provided by Guy Fieri

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 16

1/2 cup kosher salt
1/2 cup sugar
12 black peppercorns
6 garlic cloves, roughly chopped
6 fresh thyme sprigs
2 bay leaves
1 small yellow onion, peeled and sliced into rings
4 cups ice cubes
One 3-pound boneless pork loin roast with a nice fat cap layer on top
1 large (about 4-ounce) Andouille sausage link
Kosher salt and freshly ground black pepper
1 tablespoon granulated garlic
1 tablespoon paprika
1 teaspoon ground cumin
1 to 2 tablespoons canola oil
Creole mustard (e.g., Zatarain's)

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.

ANDOUILLE-SHRIMP BURGERS WITH CREOLE HONEY MUSTARD



Andouille-Shrimp Burgers With Creole Honey Mustard image

Make and share this Andouille-Shrimp Burgers With Creole Honey Mustard recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 24

3 tablespoons Dijon mustard
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons honey
2 teaspoons mustard seeds
2 teaspoons minced chives
2 dashes Tabasco sauce
2 lbs pork shoulder
6 ounces smoked bacon
3 large garlic cloves
2 tablespoons whole grain mustard
1 tablespoon ground smoked paprika
1 tablespoon liquid smoke
1 teaspoon Tabasco sauce
1 teaspoon onion powder
1 1/2 teaspoons dried oregano
1 tablespoon kosher salt
1 1/4 lbs large shrimp, peeled and deveined
2 eggs
1 cup fresh breadcrumb
8 sourdough kaiser rolls, split
8 slices yellow onions (1/4-inch thick)
olive oil
salt
fresh ground black pepper

Steps:

  • Make the mustard: combine all the honey mustard ingredients in a small bowl and mix well; cover and refrigerate until ready to serve.
  • Make the burgers: cut the pork and bacon into 1-inch cubes; mix with the garlic, mustard, paprika, liquid smoke, Tabasco, onion powder, oregano, and salt.
  • Using a medium die, grind the mixture into a bowl, or finely chop in a food processor; set aside for 30-45 minutes.
  • Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
  • Cut the shrimp into ¼-inch pieces and fold into the pork mixture; add the eggs and bread crumbs.
  • Handling the meat as little as possible to avoid compacting it, mix well.
  • Divide mixture into 8 equal portions and form the portions into patties to fit the rolls.
  • Make the grilled onions: brush the onion slices with olive oil and season to taste with salt and pepper.
  • When the grill is ready, brush the grill rack with vegetable oil; place the onion slices on a cooler part of the grill rack, cover, and cook, turning once, until very soft (10-15 minutes).
  • Place the patties on the grill rack, cover, and cook, turning once, until done to preference, 4-5 minutes on each side for medium.
  • During the last few minutes of cooking, place the rolls, cut side down on the outer edges of the grill rack to toast lightly.
  • To assemble: on each roll bottom, place a patty, 1 tablespoon of the mustard, and a grilled onion slice; add the roll tops and serve.

Nutrition Facts : Calories 741.6, Fat 36.5, SaturatedFat 11.3, Cholesterol 265.5, Sodium 2098.6, Carbohydrate 48.5, Fiber 3, Sugar 6.5, Protein 51.8

ANDOUILLE-STUFFED PORK LOIN



Andouille-Stuffed Pork Loin image

This andouille-stuffed and bacon-wrapped pork loin is full of bold flavors and simple to prepare. It is a faculty potluck favorite. This recipe may be prepared ahead, covered, refrigerated and baked before the faculty meeting or potluck to provide a wonderful, warm entree.-Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 12

1/4 cup Dijon mustard
2 tablespoons apricot preserves
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
3 garlic cloves, minced
2 boneless pork loin roasts (2 pounds each)
1 teaspoon salt
1 teaspoon pepper
4 fully cooked andouille sausage links (about 1 pound)
12 bacon strips
1/2 cup chicken broth
1/2 cup white wine or additional chicken broth

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.

Nutrition Facts : Calories 332 calories, Fat 17g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 842mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 39g protein.

STUFFED PORK TENDERLOIN WITH ANDOUILLE & WILD RICE



Stuffed Pork Tenderloin With Andouille & Wild Rice image

A favorite in our house-lots of great flavor and a crowd pleaser. Feel free to sub your favorite sausage and include other veggies like celery, bell pepper, mushrooms. You can even sub a pork roast for the tenderloins with great results. This recipe was published in the Houston Chronicle in 2000 by Tommy's Patio Cafe-a very popular area restaurant. So easy, too! See Recipe #264913 for the accompanying sauce or use your favorite pork, brown, or mushroom gravy. Enjoy!!!

Provided by Mrs.Jack

Categories     Pork

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons butter
1/4 cup onion, finely chopped
1/4 lb andouille sausage, chopped
1 cup wild rice, cooked
1/4 cup pecans, chopped and roasted
salt, to taste
pepper, to taste
2 lbs pork tenderloin, package of 2
oil, for searing

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.

Nutrition Facts : Calories 676.5, Fat 34, SaturatedFat 12.9, Cholesterol 188.8, Sodium 518.1, Carbohydrate 33.1, Fiber 3.3, Sugar 1.9, Protein 58.7

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