Recipe for Andouille-Stuffed Pork Loin Roast with Pan Gravy

Making the perfect Andouille-Stuffed Pork Loin Roast with Pan Gravy should only take approximately 3 hr . It’s considered an Intermediate level recipe. Below are the ingredients and directions for you to easily follow. The Andouille-Stuffed Pork Loin Roast with Pan Gravy recipe can feed your family for 6 to 8 servings.

There are many different ways to make this Andouille-Stuffed Pork Loin Roast with Pan Gravy recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Andouille-Stuffed Pork Loin Roast with Pan Gravy recipe.

Andouille-Stuffed Pork Loin Roast with Pan Gravy Popular Ingredients

• One 3-pound boneless pork loin roast (roast should have nice fat cap layer on the top)
• 1/2 cup kosher salt
• 1/2 cup sugar
• 12 black peppercorns
• 6 cloves garlic, roughly chopped
• 6 sprigs fresh thyme
• 2 bay leaves
• 1 small yellow onion, peeled and sliced into rings
• 4 cups ice cubes
• 4 ounces andouille sausage links
• Kosher salt and freshly ground black pepper
• 1 tablespoon granulated garlic
• 1 tablespoon paprika
• 1 to 2 tablespoons canola oil
• 1/2 cup diced yellow onion
• 1/4 cup peeled and diced carrot
• 1/4 cup diced celery
• 1/4 cup vermouth
• 2 cups low sodium chicken stock
• 2 tablespoons unsalted butter
• Zest and juice of half a lemon

Steps for making Andouille-Stuffed Pork Loin Roast with Pan Gravy

1. 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. Place the pork in large airtight freezer bag (or large plastic container with a lid).
2. 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. Remove from the heat and cool by adding the ice cubes. Pour the brine into the freezer bag, submerging the roast completely, seal and set aside for 25 minutes.
3. Preheat the oven to 375 degrees F.
4. Remove the pork from the brine and pat dry with 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. Sprinkle with salt, pepper, the granulated garlic and paprika.
5. Heat the oil in a large cast-iron pan over medium heat. 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 bake until the internal temperature hits 145 degrees F on an instant-read thermometer, 45 to 55 minutes. Remove the roast from the oven; rest the pork on a platter while you make gravy from the pan drippings.
6. Set the pan over medium-low heat. 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. 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.
7. 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.

Popular Categories for this Recipe

• Pork Roast
• Pork – Pork is the culinary name for the meat of the domestic pig (Sus scrofa domesticus). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC.Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.Pork is the most popular meat in the Western world and in Central Europe. It is also very popular in East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, East Timor, and Malaysia). It is highly prized in Asian cuisines, especially in China, for its fat content and texture.Some religions and cultures prohibit pork consumption, notably Islam and Judaism.
• Roast Recipes
• Roasted Vegetable
• Roasting – Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as “roasted”, e.g., roasted chicken or roasted squash.
• Gravy – Gravy is a sauce, often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavored with gravy salt (a simple mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with biscuits, roasts, meatloaf, rice, noodles, chips(fries) and mashed potatoes.
• Andouille Sausage
• Sausage Recipes
• Pork Loin – Pork loin is a cut of meat from a pig, created from the tissue along the dorsal side of the rib cage.
• Main Dish

You might need the following Cookware

In this section we’ve listed Cookware items that might be helpful to make this Andouille-Stuffed Pork Loin Roast with Pan Gravy recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon