Submitted by Kimball Knight
on Wednesday, December 31, 2003
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1 hour, 0 minutes
1 hour, 10 minutes
Authors comments: Stuffed boneless pork butterfly loin chops. I came up with this recipe just so I'd have another reason to eat boudoin !
Editors' Note: Smart Cajun here! Thanks
4 boneless pork butterfly loins
1 pound pork boudoin
green onions (scallions)
salt to taste
pepper to taste
Pound pork loins between wax paper to about 3/8" thick, Season with salt and pepper. Lay the pork loins end to end overlapping each one about 1/3 onto the other. Remove boudin from casing and form back into sausage shape and lay down the center of loins. Lay green onions down both sides of boudin. Bring one side of loins up and over boudin then bring up other side of loin and pin with toothpicks to form a roll. Bring up ends and pin to seal in boudin.
Put into glass baking dish and bake in 350 degree oven for 1 hour. Let the meat rest 10 minutes, slice in 1 inch slices and serve. Serve with cooked chopped kale seasoned with ham and tomato and onion salad.