Tauzin’s Andoullie Stuffed Pork Loin with a Fig Demi Glaze

2002-05-13

Ingredients

  • 1 pork loin
  • 2 Andouille sausages
  • 2 tbsp Tony Chachere's Seasoning
  • 2 cups water
  • 1 cup pureed fig preserves

Directions

Step 1

Preheat oven to 350 degrees.

Step 2

Place pork loin on a cutting board and, using a long knife, slice into the pork loin along the length, creating a pocket. Also make sure that the hole is large enough for the Andouille to fit through. Then stuff the pork with the Andoullie.

Step 3

Once the Andouille is inside the pork loin, distribute the seasoning over the loin and rub it in thoroughly.

Step 4

Place on a roasting pan and put it in the oven for 10 minutes uncovered (to brown).

Step 5

After 10 minutes, carefully remove it from the oven and add 2 cups of water. Cover and place back into the oven for 30 minutes.

Step 6

Remove from oven and carefully pour the drippings from the loin into a small saucepan. Place on the stove at medium/high heat, reduce by half, and turn off the heat.

Step 7

Then add the cup of pureed fig preserves and stir in until well blended. Cut the pork loin into 1/2 to 1/4 inch slices and top with the fig demi glaze. Serve.

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Kaplan, Louisiana Louisiana
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