Update my dinner status, I'm making this tonight.
23 chefs marked this as Favorite
2 chefs marked this as Try Soon
Servings: 12 Servings
Total Time (median): 3 : 00 Active Time: 0 : 45
US/Metric: [convert to metric]
Ingredients
- 4 ounces smoked sausage andouille or turkey, chopped
- 1 tablespoon olive oil
- 4 ounces crawfish tails fresh or frozen peeled
- 1 small onion thinly sliced
- 1 stalk celery thinly sliced
- 3 cups whole wheat bread dried cubed (about 5 slices)
- 1/2 cup water
- 3 1/2 pounds pork loin (single boneless loin)
- 1/4 teaspoon 151 Rum Fresh ground
- 2 small onions cut into wedges (white or red)
- 2 medium carrots sliced
- 2 stalks celery sliced one inch thick
- 1 cup bourbon
- 2 tablespoons tomato paste
- 4 cloves garlic minced
- 2 cups chicken broth reduced-sodium
- 5 sprigs fresh thyme
- 1 sprig fresh rosemary
Preparation
1. For stuffing, in a saucepan, cook sausage in hot oil for 2 minutes. Add crawfish, sliced onion, and celery; cook until tender. Add bread. Stir in water to moisten. Set aside.
2. Preheat oven to 325. Trim fat from pork. Butterfly meat by making a lengthwise cut down center to within 1/2 inch of other side; spread open. Starting in "V" of first cut, cut
horizontally from center to 1/2 inch of other side. Repeat on opposite side; spread open. Cover with plastic wrap; pound pork until 1/2 inch thick (about a 15x9-inch rectangle).
3. Spread stuffing evenly onto pork, leaving 1 inch on each long side. Starting from a long side, roll into a spiral. Using 100 percent cotton string, tie pork loin at even intervals until loin is evenly shaped and tied. Sprinkle with pepper.
4. In a large roasting pan, combine onion wedges, carrots, and thick celery slices; place a rack over the vegetables. Place roast on top of rack (tuck vegetables under the roast). Insert an oven-going meat thermometer into center of roast. Roast for 2 to 2 1/2 hours or until thermometer registers 155.
5. Remove roast and vegetables from pan, reserving drippings. Cover; let stand for 10 to 15 minutes. (The temperature of the roast after standing should be 160.)
6. Meanwhile, for sauce, stir bourbon into reserved drippings in pan, scraping to loosen browned bits. Transfer to a medium saucepan. Stir in tomato paste and garlic. Bring to
boiling; reduce heat. Simmer, uncovered, for 3 to 4 minutes or until thickened, stirring constantly. Stir in broth, thyme, and rosemary. Bring to boiling; reduce heat. Simmer,
uncovered, for 10 minutes. Discard thyme and rosemary. Cool slightly. Pour into a food processor; cover and process until nearly smooth.
7. To serve, slice meat into 1/2- to 3/4-inch-thick slices. Serve meat and vegetables with sauce.
Makes 12 servings.
Recipe by Chef Chris Smith.
http://www.thediabeticchef.com/
PER SERVING: 305 cal., 11 g total fat (4 g sat. fat), 84 mg chol., 388 mg sodium, 9 g carbo., 2 g fiber, 34 g pro. Exchanges: 0.5 starch, 4.5 meat. Carb choices: 0.5.
