Andouille-Stuffed Pork Loin Roast with Pan Gravy

Name: Andouille-Stuffed Pork Loin Roast with Pan Gravy
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 12 black peppercorns; 1 kilograms boneless pork loin roast (roast should have nice fat cap layer on the top); 1 Tbsp canola oil; 59 milliliters peeled and diced carrot; 59 milliliters diced celery; 6 sprigs fresh thyme; 6 cloves garlic, roughly chopped; 1 Tbsp granulated garlic; 946 milliliters ice cubes; 8 Zest and juice of half a lemon; 118 milliliters kosher salt; 8 servings Kosher salt and freshly ground black pepper; 473 milliliters low sodium chicken stock; 1 Tbsp paprika; 113 grams andouille sausage links; 118 milliliters sugar; 2 Tbsps unsalted butter; 59 milliliters vermouth; 118 milliliters diced yellow onion; 1 small yellow onion, peeled and sliced into rings

Andouille-Stuffed Pork Loin Roast with Pan Gravy is a gluten free main course. This recipe serves 8. One portion of this dish contains about 43g of protein, 16g of fat, and a total of 406 calories. Head to the store and pick up paprika, sugar, kosher salt, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes around 3 hours.

Instructions

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.

Ingredients you will need

Meat

Equipment you will use

Cutting Board

Fillet Knife

Place the pork in large airtight freezer bag(or large plastic container with a lid).

Ingredients you will need

Pork

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.

Ingredients you will need

Peppercorns

Bay Leaves

Garlic

Onion

Brine

Sugar

Thyme

Water

Salt

Equipment you will use

Pot

Remove from the heat and cool by adding the ice cubes.

Ingredients you will need

Ice Cubes

Pour the brine into the freezer bag, submerging the roast completely, seal and set aside for 25 minutes.

Ingredients you will need

Brine

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Remove the pork from the brine and pat dry with paper towels.

Ingredients you will need

Brine

Pork

Equipment you will use

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.

Ingredients you will need

Sausage

Jelly

Pork

Roll

Equipment you will use

Kitchen Twine

Knife

Sprinkle with salt, pepper, the granulated garlic and paprika.

Ingredients you will need

Granulated Garlic

Paprika

Pepper

Salt

Heat the oil in a large cast-iron pan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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 bakeuntil the internal temperature hits 145 degrees F on an instant-read thermometer,45 to 55 minutes.

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

Remove the roast from the oven; rest the pork on a platter while you make gravy from the pan drippings.

Ingredients you will need

Gravy

Pork

Equipment you will use

Oven

Frying Pan

Set the pan over medium-low heat.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Vegetable

Vermouth

Carrot

Celery

Onion

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Chicken Stock

Sauce

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.

Ingredients you will need

Lemon Juice