Boudin Stuffed Pork Loin
Ingredients
- 4 boneless pork butterfly loins
- 1/2 to 1 lb pork boudin for stuffing
- 1/4 cup green onions (scallions), chopped
- Salt and pepper to taste
- 1/8 cup cooking oil
Step-by-Step Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Pound pork loins between wax paper to about 3/8" thick and 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 spread down the center of the loins. Layer green onions on top of the 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 sides and pin to seal in boudin.
- Pour oil into dish and place the rolled up loin into the glass baking dish and bake for 60 to 75 minutes, until pork reaches an internal temperature of 145°F.
- Let the meat rest 10 minutes, slice in one inch slices and serve. Amazing served with a chopped kale salad.
- For a rich brown color, brush Kitchen Bouquet or Gravy Master on the meat. For a simple Au Jus add a small amount of water to the drippings.
Common Problems and Solutions
Q: Why does my boudin stuffing fall out?
A: Make sure to overlap the pork loins by about 1/3 and pin securely with toothpicks on all sides. The meat should completely encase the boudin. Letting the pounded loins come to room temperature for a few minutes can also make them more pliable and easier to work with.
Q: How do I know when it's done?
A: Use a meat thermometer to check that the pork reaches an internal temperature of 145°F in the thickest part. The juices should run clear, and the meat should no longer be pink in the center.
Q: Can I prepare this ahead of time?
A: Yes! You can assemble the stuffed loin, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours before baking. Just add 5-10 minutes to the cooking time if baking straight from the refrigerator.
Tips and Techniques
Remove the boudin from its casing while it’s cold—it’s much easier to handle. Pounding the pork loins to an even thickness ensures they cook uniformly and are easier to roll. Don’t skip the resting time after baking; it allows the juices to redistribute and makes slicing much cleaner.
Ingredient Substitutions
- pork boudin: chicken and rice boudin or crawfish boudin
- boneless pork butterfly loins: pounded boneless pork chops or thin-cut pork cutlets
Equipment Needed
- Meat mallet or rolling pin (for pounding)
- Wax paper or plastic wrap
- Toothpicks
- Glass baking dish (9x13 works well)
- Meat thermometer
Historical Context
Boudin is a beloved Cajun sausage traditionally made with pork, rice, and the “holy trinity” of vegetables. Using it as a stuffing for pork loin is a creative way to elevate everyday boudin into a special occasion dish.
