Roast Pork Loin Stuffed with Andouille and Crawfish

Roast Pork Loin Stuffed with Andouille and Crawfish

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From: Diabetic Living Magazine

Andouille is a smoked pork sausage that provides rich flavor to the stuffing. Crawfish adds flavor to this diabetic-friendly Cajun main dish.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 4 ounces cooked andouille or turkey sausage, chopped
  • 1 tablespoon olive oil
  • 4 ounces fresh or frozen peeled crawfish tails, thawed if frozen
  • 1 small onion, thinly sliced
  • 1 stalk celery, sliced
  • 3 cups dried whole wheat bread cubes (about 5 slices bread)
  • ¼ to ½ cup water
  • 1 3½ to 4-pound boneless pork top loin roast (single loin)
  • ¼ teaspoon ground black pepper
  • 2 small white and/or red onions, cut into wedges
  • 2 medium carrots, cut into ½-inch-thick slices
  • 2 stalks celery, cut into ½-inch-thick slices
  • ½ cup bourbon
  • 2 tablespoons tomato paste
  • 4 cloves garlic, minced
  • 2 cups reduced-sodium chicken broth
  • 5 sprigs fresh thyme
  • ½ of a sprig fresh rosemary


  • Prep

  • Ready In

  1. To prepare the stuffing: In a 3-quart saucepan, cook sausage in hot oil for 2 minutes. Add crawfish, the sliced onion, and the thinly sliced celery; cook until onion is tender. Remove from heat; add bread. Stir in enough of the water to moisten. Set aside.
  2. Preheat oven to 325°F. Trim excess fat from pork roast. Butterfly the meat by making a lengthwise cut down center of meat, cutting to within ½ inch of the other side. Spread open. Place a knife in the "V" of the first cut. Cut horizontally to the cut surface and away from the first cut to within ½ inch of the other side of the meat. Repeat on opposite side of "V". Spread these sections open. Place pork open on a cutting board; cover with plastic wrap. Starting from the center, gently pound pork evenly until ½ inch thick (about a 15x9-inch rectangle).
  3. Spoon stuffing in an even layer onto pork, leaving a 1-inch space on each long side. Starting from one of the long sides, roll pork into a spiral. Using 100 percent cotton string, tie the pork loin at even intervals until the whole pork loin is evenly shaped and tied. Sprinkle with pepper.
  4. In a large roasting pan, combine onion wedges, carrot, and the sliced 2 stalks celery; place a rack over the vegetables. Place roast on top of rack (tuck vegetables under the roast). Insert an oven-safe meat thermometer into center of roast. Roast for 2 to 2- ½ hours or until thermometer registers 155°F.
  5. Remove roast and vegetables from roasting pan, reserving drippings. Cover roast and let stand for 10 to 15 minutes. The temperature of the roast after standing should be 160°F.
  6. Meanwhile, to prepare the sauce: Stir bourbon into reserved drippings in roasting pan, scraping to loosen browned bits. Transfer mixture to a medium saucepan. Stir in tomato paste and garlic. Bring to boiling; boil gently for 3 to 4 minutes or until mixture is thickened, stirring constantly.
  7. Stir in chicken broth, thyme, and rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove and discard thyme and rosemary sprigs. Cool slightly. Pour broth mixture into a food processor; cover and process until nearly smooth.
  8. To serve, cut meat into ½- to ¾-inch-thick slices. Serve meat and vegetables with sauce.

Nutrition information

  • Serving size: about 3⅔ oz. pork with vegetables and sauce
  • Per serving: 305 calories; 11 g fat(4 g sat); 2 g fiber; 9 g carbohydrates; 34 g protein; 24 mcg folate; 84 mg cholesterol; 4 g sugars; 1,343 IU vitamin A; 4 mg vitamin C; 56 mg calcium; 2 mg iron; 388 mg sodium; 621 mg potassium
  • Nutrition Bonus: Vitamin A (27% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 4½ lean protein, ½ starch

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