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Stuffed pork roast
This is super simple. Thanks to Buggy LeMoine for the recipe.
1 pork loin (4 lbs., try to get about 12 inch length)
1 large chub andouille (Veron's)
1 cup chicken stock
Preheat oven to 350. Cut a pocket in the middle of the loin with a sharp knife. Not a hinge, but use the knife like a shishkebab into the center of the pork from the side. Do the same to the other side. You will feel it when the pockets meet. You're basically making room for the andouille to slide through the center of the roast.
Slide the andouille very gently into the middle of the roast. Place the roast in a baking dish with the chicken stock. Season it all over with cajun seasoning and let it bake, fat side up, at 350 for one hour.
Slice thinly for sandwiches or slice thickly for an entree. Make a gravy with the drippings - it is good!