Tauzin's Andoullie Stuffed Pork Loin with a Fig Demi Glaze
Ingredients
- 1 pork loin
- 2 Andouille sausages
- 2 tbsp Tony Chachere's Seasoning
- 2 cups water
- 1 cup pureed fig preserves
Step-by-Step Instructions
- 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 Andouille.
- 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.
Common Problems and Solutions
Q: How do I create the pocket without cutting through the pork loin?
A: Insert your knife into the center of one end of the loin and carefully push it through lengthwise, creating a tunnel. Work slowly and keep the knife centered to avoid cutting through the sides. The hole should be slightly smaller than the Andouille diameter so the sausage fits snugly.
Q: My fig glaze is too thick or too thin. What should I do?
A: If too thick, add a tablespoon of water or pan drippings at a time until you reach desired consistency. If too thin, continue reducing on medium heat until it coats the back of a spoon. Remember it will thicken slightly as it cools.
Tips and Techniques
Use kitchen twine to tie the stuffed loin at 2-inch intervals before roasting—this helps keep the Andouille centered and gives more uniform slices. Let the pork rest for 5-10 minutes after removing from the oven before slicing to retain juices.
Ingredient Substitutions
- Andouille sausage: smoked kielbasa or smoked sausage
- fig preserves: mayhaw jelly, pepper jelly, or apricot preserves
- Tony Chachere's Seasoning: your favorite Cajun seasoning blend or make your own with paprika, garlic powder, onion powder, cayenne, salt, and black pepper
Equipment Needed
- long sharp knife or boning knife
- roasting pan with lid or aluminum foil
- small saucepan
- cutting board
- kitchen twine (optional but helpful)
Historical Context
Figs have been a Louisiana staple since French and Spanish colonial times, and pairing them with pork is a classic combination. This recipe modernizes that tradition by incorporating spicy Andouille for a sweet-heat balance.
