Tauzin’s Andoullie Stuffed Pork Loin with a Fig Demi Glaze2002-05-13
- Course: Main Dishes
- Yield : 6 servings
- Servings : 6 servings
- Prep Time : 15m
- Cook Time : 40m
- Ready In : 55m
- Add to Recipe Box
- 1 pork loin
- 2 Andouille sausages
- 2 tbsp Tony Chachere's Seasoning
- 2 cups water
- 1 cup pureed fig preserves
Preheat oven to 350 degrees.
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.
Once the Andouille 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.