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Andoullie Stuffed Pork Loin with a Fig Demi GlazeMain Dishes & Casseroles
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Submitted by Chrissy LeMaire on behalf of Chef Dude Tauzin
Kaplan, LA
on Monday, May 13, 2002
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| Makes: | 6 servings |
| Prep Time: | 15 minutes |
| Cook Time: | 40 minutes |
| Ready In: | 55 minutes |
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| Ingredients |
| 1 pork loin |
2 andoullie sausages |
| 2 tbsp Tony Cachere's Seasoning |
2 cups water |
| 1 cup pureed fig preserves |
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| | | Directions | Preheat oven to 350 degrees.
Place pork loin on a cutting board and, using a long knife, pierce
through the pork loin long ways, making sure to go completely
through the loin. Also make sure that the hole is large enough for the Andoullie to fit through. Then place the Andoullie into
the hole in the pork loin.
Once the Andoullie is inside the pork loin, distribute the seasoning
over the loin and rub it in thoroughly. Place on a roasting
pan and put it in the oven for 10 minutes uncovered (to brown).
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.
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.
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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