Andouille Sausage And Cornbread Stuffed Pork Loin Recipe

• 3 lb boneless center cut pork loin
• 8 slc thick bacon
• 1 c. Andouille sausage, diced
• 1/4 c. finely diced red and green pepper
• 1/4 c. finely diced onion (yellow)
• 1/4 c. diced green onion
• 2 c. cornbread, crumbled
• 4 ounce chicken stock
• 8 c. water
• 1/2 x beef base
• 1 x rib celery, rough cut
• 1 sm tomato, rough cut
• 1 sm onion, rough cut
• 1 x green pepper, rough cut
• 1 x carrot, rough cut

1. STUFFING PROCEDURE: In a large saute/fry pan cook sausage and yellow onion 1 to 2 min.
2. Add in peppers and green onion, cook 1 minute.
3. Add in crumbled cornbread and chicken stock and toss lightly.
4. Stuffing should be a little dry.
5. It will moisten up in the cooking process.
6. Set aside.
7. Butterfly pork loin and lb.
8. out to about 1/3 inch thick.
9. On sheet pan with parchment paper, shingle bacon lengthwise, so it overlaps a little.
10. Place pork on top of bacon.
11. Fill center of pork with stuffing and roll tightly.
12. Place roll in center of bacon strips and one by one wrap bacon around pork and secure with toothpick.
13. There should be no gaps.
14. When bacon is secure turn pork over and cook toothpick side down in 350 degree oven approximately 1 hour or possibly till you reach internal temperature of 155 degrees.
15. SWEET PEPPER AU JUS PROCEDURE: Bring ingredients to a boil and reduce heat.
16. Reduce mix by 1/2.
17. Strain and slightly thicken with slurry.

center, bacon, andouille sausage, red and, onion, green onion, cornbread, chicken, water, beef base, celery, tomato, onion, green pepper, carrot

Taken from cookeatshare.com/recipes/andouille-sausage-and-cornbread-stuffed-pork-loin-65167 (may not work)