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Ingredients
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For the Boudin Stuffing
For the Pork Loin
For the Whiskey Glaze
Method
For the Boudin Stuffing
- 1
Prepare the Stuffing
In a large bowl, combine the boudin sausage, cooked rice, chopped green onions, diced celery, diced bell pepper, minced garlic, chopped thyme, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
For the Pork Loin
- 2
Prepare the Pork Loin
Preheat your oven to 350°F (175°C). Using a sharp knife, carefully butterfly the pork loin by cutting it lengthwise, ensuring not to cut all the way through. Open it like a book and flatten it slightly with a meat mallet.
- 3
- 4
Stuff the Pork Loin
Spread the boudin stuffing evenly over the butterflied pork loin, leaving a small border around the edges. Roll the pork loin tightly, starting from one end, and secure it with kitchen twine or toothpicks.
For the Whiskey Glaze
- 5
Prepare the Glaze
In a small saucepan over medium heat, combine the whiskey, brown sugar, soy sauce, Dijon mustard, and black pepper. Stir the mixture until the brown sugar is dissolved, then bring it to a simmer. Let it cook for about 5-7 minutes, or until it thickens slightly.
- 6
Bake the Pork Loin
Place the stuffed pork loin in a roasting pan and roast it in the preheated oven for about 1 hour, or until the internal temperature reaches 145°F (63°C). Baste the pork loin with the whiskey glaze every 20 minutes during cooking.
- 7
Rest and Serve
Once cooked, remove the pork loin from the oven and let it rest for 10-15 minutes before slicing. Serve with additional whiskey glaze drizzled over the top.