Boudin Stuffed Pork Loin2003-12-31
- Course: Main Dishes
- Yield : 1
- Servings : 6
- Prep Time : 10m
- Cook Time : 60m
- Ready In : 1:10 h
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Stuffed boneless pork butterfly loin chops. I came up with this recipe just so I’d have another reason to eat boudin!
- 4 boneless pork butterfly loins
- 1/2 to 1 lb pork boudin for stuffing
- 1/4 cup green onions (scallions), chopped
- Salt and pepper to taste
- 1/8 cup cooking oil
Preheat oven to 350 degrees Fahrenheit.
Pound pork loins between wax paper to about 3/8" thick and season with salt and pepper.
Lay the pork loins end to end overlapping each one about 1/3 onto the other. Remove boudin from casing and spread down the center of the loins. Layer green onions on top of the boudin. Bring one side of loins up and over boudin then bring up other side of loin and pin with toothpicks to form a roll. Bring up sides and pin to seal in boudin.
Pour oil into dish and place the rolled up loin into the glass baking dish and bake for 60 to 75 minutes.
Let the meat rest 10 minutes, slice in one inch slices and serve. Amazing served with a chopped kale salad.
For a rich brown color, brush Kitchen Bouquet or Gravy Master on the meat.For a simple Au Jus add a small amount of water to the drippings.