Andouille-Stuffed Pork Loin with Creole Mustard
If you want to add great flavor to a pork loin , brine it . If you want to add super flavor to your pork loin , stuff it with your favorite Cajun-country sausage . This recipe is worth all the effort .
SERVES 6-8
TIME 30 hours
Brine
½ cup kosher salt ½ cup sugar 12 black peppercorns 6 garlic coves , roughly chopped 6 fresh thyme sprigs 2 bay leaves
1 small yellow onion , peeled and sliced into rings
4 cups ice cubes
Pork
One 3-pound boneless pork loin roast with a nice fat cap layer on top
1 large ( about 4-ounce ) andouille sausage link
Kosher salt and freshly ground black pepper
1 tablespoon granulated garlic 1 tablespoon paprika 1 teaspoon ground cumin 1 to 2 tablespoons canola oil Creole mustard ( e . g ., Zatarain ’ s )
PREP-AHEAD
YOU ’ LL NEED : Grill with lid , large freezer bag , honing steel , instant-read meat thermometer
TIP : Prepare and brine the pork loin the morning of . Drain it , pat it dry , and stuff with andouille before you transport it to your tailgate , so all you have to do on-site is unwrap it and grill it .
1 . To prepare the brine , bring 6 cups water , the salt , sugar , peppercorns , garlic , thyme , bay leaves , and onion to a simmer in a medium pot over medium heat . Stir until the sugar and salt have completely dissolved . Remove from the heat and add the ice cubes to cool .
2 . Place the pork loin in large freezer bag ( or large plastic container with a lid ). Pour the brine into the freezer bag , submerging the roast completely , seal , and set aside for 2 hours .
3 . 3 . Preheat the grill and set up two zones — one hot for searing and another medium for cooking through .
4 . Using the tip of a paring knife , pierce the casing of the sausage all over ( this will ensure the flavor of the sausage goes into the pork as it cooks ). Remove the pork from the brine and pat it dry with paper towels . Using a clean honing steel , poke a hole into the center of the loin lengthwise and work it all the way through so it creates a cavity . Insert the sausage into the cavity so that it sits neatly within the roast . Season the roast with salt , pepper , granulated garlic , paprika , and cumin .
5 . Wipe down the grates of the grill with oil-blotted towels . Place the roast on the hot part of the grill and sear fat side down , 3 to 4 minutes , and then on each of the three other sides . Transfer the roast to the cooler part of the grill ( indirect heat ) and cook until the internal temperature hits 165 ° F on an instant-read thermometer , 45 to 55 minutes . Set the roast on a platter and tent with foil . Allow it to rest for 15 minutes before carving into thick slices . Served drizzled with juices from the platter and the Creole mustard .
TRADITIONAL OVEN COOKING METHOD
Pan-roast the pork by searing the roast on all four sides in a hot cast-iron pan over high heat , 3 to 4 minutes per side . Transfer the pan to a preheated 350 ° F oven and roast for 20 to 25 minutes , until cooked through to a temperature of 165 ° F in the center . Rest the roast in the pan , then slice and serve with the pan juices and mustard .