Name: Andouille-Stuffed Pork Loin
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 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 -

Ingredients for - Andouille-Stuffed Pork Loin

1. 1/4 cup Dijon mustard

2. 2 tablespoons apricot preserves

3. 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

4. 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

5. 3 garlic cloves, minced

6. 2 boneless pork loin roasts (2 pounds each)

7. 1 teaspoon salt

8. 1 teaspoon pepper

9. 4 fully cooked andouille sausage links (about 1 pound)

10. 12 bacon strips

11. 1/2 cup chicken broth

12. 1/2 cup white wine or additional chicken broth

How to cook deliciously - Andouille-Stuffed Pork Loin

1 . Stage

In a small bowl, combine the first five ingredients. Set aside.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.