Serves 8
180 min
Andouille-Stuffed Pork Loin with Creole Mustard
Recipe GLPRc4c54a8ec268eb
A succulent pork loin roast infused with briny aromatics, then stuffed with spicy Andouille sausage and rubbed with warm Creole spices. Seared until golden and roasted until juicy, this showstopping main course is finished with pan juices and tangy Creole mustard for an authentic Louisiana flavor profile.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
½ cup Kosher salt
½ cup Granulated sugar
12 Black peppercorns
6 Garlic cloves, roughly chopped
6 Fresh thyme sprigs
2 Bay leaves
1 Small yellow onion, peeled and sliced into rings
4 cups Ice cubes
3 pounds Boneless pork loin roast with fat cap
1 Andouille sausage link
Kosher salt and freshly ground black pepper to taste
1 tablespoon Granulated garlic
1 tablespoon Paprika
1 teaspoon Ground cumin
1½ tablespoons Canola oil
Creole mustard
Directions
In a medium pot, combine 6 cups water, kosher salt, sugar, peppercorns, chopped garlic, thyme sprigs, bay leaves, and onion rings. Bring to a simmer over medium heat, stirring occasionally until the salt and sugar have completely dissolved, about 5 minutes. Remove from heat and stir in the ice cubes to cool the brine to room temperature.
Place the pork loin in a large freezer bag or plastic container. Pour the cooled brine over the roast, ensuring it is fully submerged. Seal the bag or cover the container and refrigerate for 2 hours to allow the brine to infuse the meat with flavor.
Remove the pork from the brine and pat it completely dry with paper towels. Using a sharp paring knife, pierce the casing of the Andouille sausage all over to expose the filling and allow the flavors to penetrate the pork during cooking.
Using a honing steel or a long thin knife, carefully create a cavity through the center of the pork loin lengthwise, working from one end to the other. Gently insert the pierced Andouille sausage into the cavity so it sits securely inside the roast.
In a small bowl, mix together the granulated garlic, paprika, ground cumin, and a generous pinch each of kosher salt and freshly ground black pepper. Rub this spice mixture evenly over the entire surface of the stuffed pork roast.
For grilling: Preheat your grill and set up two heat zones—one hot for searing and one medium for gentle cooking. Lightly oil the grates using a paper towel. Place the roast fat-cap side down on the hot zone and sear for 3 to 4 minutes per side until all four sides develop a golden-brown crust. Transfer to the medium-heat zone and continue roasting with the lid closed until the internal temperature at the thickest part reads 145 degrees Fahrenheit, approximately 45 to 55 minutes.
For oven roasting: Heat a large cast-iron skillet over high heat until very hot. Sear the seasoned pork roast on all four sides, about 3 to 4 minutes per side, until well browned. Transfer the skillet to a preheated 350-degree Fahrenheit oven and roast until the internal temperature reaches 145 degrees Fahrenheit at the thickest point, approximately 20 to 25 minutes.
Transfer the cooked roast to a cutting board or serving platter and tent loosely with foil. Allow the meat to rest for 15 minutes—this allows the juices to redistribute throughout the roast, ensuring moist and tender slices.
Carve the pork into thick slices and arrange on a serving platter. Spoon any accumulated pan juices over the slices and serve alongside Creole mustard for dipping or drizzling.
