Boudin Stuffed Pork Loin

Living in Louisiana, I have a lot of favorite dishes, we just have so much to choose from!

This recipe combines two of my most favorites, boudin AND pork loin! I love boudin along with cracklins  but I have to tell you, stuffing a pork loin with boudin? Oh yeah, what's not to love?

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

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Pound pork loins between wax paper to about 3/8" thick and season with salt and pepper.
3. Lay the pork loins end to end overlapping each one about 1/3 onto the other.
4. Remove boudin from casing and spread down the center of the loins. Layer green onions on top of the boudin.
5. Bring one side of loins up and over boudin then bring up other side of loin and pin with toothpicks to form a roll.
6. Bring up sides and pin to seal in boudin.
7. Pour oil into dish and place the rolled up loin into the glass baking dish and bake for 60 to 75 minutes.
8. Let the meat rest 10 minutes, slice in one inch slices and serve. Amazing served with a chopped kale salad.
9. For a rich brown color, brush Kitchen Bouquet or Gravy Master on the meat.
10. For a simple Au Jus add a small amount of water to the drippings.