Authentic Louisiana Boudin Stuffed Pork Loin Recipe
Discover the flavors of Louisiana with this Boudin Stuffed Pork Loin recipe, featuring local products like Tabasco and Tony Chachere’s seasoning. Perfect for dinner and special occasions
Servings
8-10
Ready In:
2hr 15min
Calories:
540
Good For:
Lunch, Dinner
About this Recipe
By: Louisiana Flavor
Indulge in the rich flavors of Louisiana with this mouthwatering Boudin Stuffed Pork Loin. This dish combines tender pork loin with savory Boudin, made with local Louisiana products like Tabasco and Tony Chachere’s seasoning.
- 1 (1.5-2 pound) pork loin
- 1 cup Boudin (preferably made with pork, rice, onions, bell peppers, garlic and spices)
- 2 tablespoons olive oil
- 1 teaspoon Tony Chachere’s Creole Seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon Tabasco sauce (optional)
- 1 tablespoon chopped scallions for garnish
Nutrition
- Protien 110%
- Carbs 3%
- Fat 49%
Step by Step Instructions
- Preheat and Prep: Preheat oven to 375°F (190°C). Rinse the pork loin and pat dry with paper towels.
- Season: In a small bowl, mix Tony Chachere’s Creole Seasoning, paprika, cayenne pepper, salt and black pepper. Rub the spice blend evenly over the pork loin.
- Stuff with Boudin: Using a meat injector or a sharp knife, create holes along the pork loin’s center. Stuff each hole with Boudin.
- Sear: Heat olive oil in a large skillet over medium-high heat. Sear the stuffed pork loin until browned on all sides (about 5 minutes per side).
- Bake: Transfer the pork loin to a 9×13-inch baking dish. Bake for 1 hour and 30 minutes or until the internal temperature reaches 145°F (63°C).
- Glaze (Optional): Mix garlic and Tabasco sauce. Brush the mixture over the pork loin during the last 15 minutes of baking.
- Rest and Serve: Let the pork loin rest for 10-15 minutes before slicing. Garnish with chopped scallions.
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