Dirty Wild Rice and Andouille Sausage-Stuffed Pork Loin

Recipe

Dirty Wild Rice and Andouille Sausage-Stuffed Pork Loin

Primary Media

Pork loin swirled around rice and andouille filling

User Rating

3.54 out of 5 stars
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71 ratings

Recipe Data

12
Servings
35min
Prep
3hr
Total

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    2 (6 oz each) boxes Hy-Vee long-grain rice and wild rice
    4 ¼ c. water
    5 tbsp. Hy-Vee butter, divided
    1 (14 oz) pkg Klement's Andouille sausage
    1 ½ c. finely chopped yellow onion
    1 c. finely chopped celery
    1 c. finely chopped green bell pepper
    4 cloves garlic, minced
    1 tsp. Chef Paul Prudhommes Poultry Magic seasoning
    1 tbsp. Hy-Vee paprika
    1 c. Hy-Vee 33% less-sodium chicken broth
    6 green onions, thinly sliced
    1 tsp. Tabasco sauce, optional
    1 (4 lb) boneless pork center loin roast

    Directions

    1. Preheat oven to 325 degrees.
    2. 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.
    3. Meanwhile, cut sausage into 1/2-inch slices.
    4. 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. Set aside.
    5. 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.*
    6. 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.
    7. 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.
    8. Carve crosswise into 1-inch-thick slices to serve. Warm reserved rice mixture to serve alongside prepared roast.
    9. *For assistance butterflying the roast, ask a Hy-Vee meat specialist to cut it for you when you ask for it at the meat counter.

    Nutrition facts

    Servings

    430 Calories per serving

    Amounts Per Serving

    • Total Fat: 17g
    • Cholesterol: 125mg
    • Sodium: 990mg
    • Total Carbohydrates: 25g
    • Protein: 43g

    Daily Values

    0%
    Vitamin A 15%
    0%
    Vitamin C 25%
    0%
    Iron 10%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Fall 2012.