📝 About This Recipe
This show-stopping centerpiece brings the deep, soulful flavors of the Louisiana bayou right to your dinner table. A tender center-cut pork loin is butterflied and packed with a savory 'Holy Trinity' stuffing, smoky Andouille sausage, and a punch of Creole spices. Slow-roasted to juicy perfection, this dish offers a beautiful spiral presentation and a complexity of flavor that celebrates the rich heritage of Acadiana cooking.
🥗 Ingredients
The Pork
- 3-4 pounds Center-cut boneless pork loin (trimmed of excess silver skin)
- 2 tablespoons Creole seasoning (low-sodium preferred)
- 2 tablespoons Yellow mustard (used as a binder for the rub)
Cajun Stuffing
- 8 ounces Andouille sausage (finely diced)
- 1 medium Yellow onion (finely diced)
- 1 medium Green bell pepper (finely diced)
- 2 stalks Celery (finely diced)
- 4 cloves Garlic (minced)
- 1/4 cup Fresh parsley (chopped)
- 3 stalks Green onions (thinly sliced)
- 1.5 cups Cornbread crumbs (toasted)
- 1/2 cup Chicken stock (to moisten)
- 2 tablespoons Unsalted butter (for sautéing)
Pan Gravy
- 2 tablespoons All-purpose flour
- 1 cup Chicken stock
- 1 teaspoon Worcestershire sauce
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Prepare a roasting pan with a wire rack and lightly coat with non-stick spray.
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2
In a large skillet over medium heat, melt the butter. Add the diced Andouille sausage and brown for 4-5 minutes until the fats render.
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3
Add the 'Holy Trinity' (onion, bell pepper, and celery) to the skillet. Sauté for 6-8 minutes until the vegetables are soft and translucent.
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4
Stir in the minced garlic and cook for 1 minute until fragrant. Remove from heat and transfer the mixture to a large mixing bowl.
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5
Fold in the cornbread crumbs, parsley, and green onions. Gradually add chicken stock until the stuffing is moist but holds its shape. Season with a pinch of Creole spice and let cool.
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6
Butterfly the pork loin: Place the loin on a cutting board. Holding your knife parallel to the board, cut lengthwise down the center, stopping about 1/2 inch from the other side. Open it like a book.
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7
Cover the pork with plastic wrap and pound it with a meat mallet to an even 3/4-inch thickness. This ensures even cooking and easier rolling.
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8
Rub the inside of the pork with a thin layer of yellow mustard and sprinkle with 1 tablespoon of Creole seasoning.
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9
Spread the cooled stuffing evenly over the pork, leaving a 1-inch border at the edges to prevent spilling.
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10
Starting from the long end, roll the pork loin up tightly like a jelly roll. Secure the roast with butcher's twine tied at 1.5-inch intervals.
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11
Rub the outside of the rolled loin with the remaining mustard and Creole seasoning. Place it seam-side down on the roasting rack.
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12
Roast for 60-75 minutes, or until an instant-read thermometer inserted into the thickest part of the meat (not just the stuffing) reaches 145°F (63°C).
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13
Remove the roast from the oven and transfer to a carving board. Tent loosely with foil and let it rest for at least 15 minutes to allow juices to redistribute.
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14
While resting, use the pan drippings to make a quick gravy by whisking in flour over medium heat to make a light roux, then slowly adding stock and Worcestershire sauce until thickened.
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15
Remove the twine, slice into 1-inch thick rounds to showcase the spiral, and serve immediately with the pan gravy.
💡 Chef's Tips
Always let the stuffing cool completely before spreading it on the raw pork to ensure food safety and better adhesion. If you don't have Andouille, a spicy smoked kielbasa or chorizo makes a great substitute. Use a sharp knife when butterflying; a dull blade will tear the meat fibers and make rolling difficult. Don't overcook! Pork loin is lean and can dry out quickly once it passes 150°F. For a crispier exterior, sear the tied roast in a hot pan with a little oil before putting it in the oven.
🍽️ Serving Suggestions
Serve alongside classic Louisiana Maque Choux (corn and pepper relish). A side of creamy garlic mashed potatoes or dirty rice is perfect for catching the pan gravy. Pair with a crisp, acidic white wine like a Chenin Blanc or a cold Abita Amber beer. For greens, try honey-glazed roasted carrots or sautéed collard greens with bacon.