• Tommy Centola

Andouille Stuffed Pork Loin

Updated: Jan 3

It has been pointed out to me that most of my recipes contain seafood, which some people are allergic to. So, this week I will post two non seafood recipes. The first shows that nothing goes together better than pork and pork. With pork chops being wrapped with bacon to using andoouille as a stuffing, you get delicious results.

1 pound Center-cut Pork Loin, cleaned and deboned

1 pound Andouille Sausage

1 teaspoon Basil

1 teaspoon Thyme

1/4 cup Garlic, chopped

1/4 cup Cane Syrup

10 Pearl Onions

1 Red Onion, sliced

6 diced Yams

1/4 cup Oil

Salt and Pepper to taste

Dash of Hot Sauce

Preheat oven to 375 degrees. Using a knife, pierce a hole through the loin from end to end. Using your hands, push the sausage through the center cut. Plase the loin in a large roasting pan and season with salt, pepper, basil, thyme, and garlic.Glaze the loin with cane syrup and garnish with onions and yams. Season to taste using salt, pepper and hot sauce. Drizzle oil over meat, cover with aluminum foil and bake for one hour. Cut into sliced and serve.

Enjoy!!!

Now available on IBooks You Can’t Keep New Orleans Out Of The Cook

0 views

​© 2023 by AMBROSIA. Proudly created with Wix.com