• 4 ounces cooked andouille or turkey sausage, chopped
  • 1 tablespoon olive oil
  • 4 ounces fresh or frozen peeled crawfish tails, thawed if frozen
  • 1 small onion, thinly sliced
  • 1 stalk celery, sliced
  • 3 cups dried whole wheat bread cubes (about 5 slices bread)
  • 1/4 to 1/2 cup water
  • 1 3-1/2- to 4-pound boneless pork top loin roast (single loin)
  • 1/4 teaspoon ground black pepper
  • 2 small white and/or red onions, cut into wedges
  • 2 medium carrots, cut into 1/2-inch-thick sliices
  • 2 stalks celery, cut into 1/2-inch-thick slices
  • 1/2 cup bourbon
  • 2 tablespoons tomato paste
  • 4 cloves garlic, minced
  • 2 cups reduced-sodium chicken broth
  • 5 sprigs fresh thyme
  • 1/2 of a sprig fresh rosemary


1. For stuffing: In a 3-quart saucepan, cook sausage in hot oil for 2 minutes. Add crawfish, the sliced onion, and the thinly sliced celery; cook until onion is tender. Remove from heat; add bread. Stir in enough of the water to moisten. Set aside.

2. Preheat oven to 325 degree F. Trim excess fat from pork roast. Butterfly the meat by making a lengthwise cut down center of meat, cutting to within 1/2 inch of the other side. Spread open. Place a knife in the “V” of the first cut. Cut horizontally to the cut surface and away from the first cut to within 1/2 inch of the other side of the meat. Repeat on opposite side of “V”. Spread these sections open. Place pork open on a cutting board; cover with plastic wrap. Starting from the center, gently pound pork evenly until 1/2 inch thick (about a 15×9-inch rectangle).

3. Spoon stuffing in an even layer onto pork, leaving a 1-inch space on each long side. Starting from one of the long sides, roll pork into a spiral. Using 100 percent cotton string, tie the pork loin at even intervals until the whole pork loin is evenly shaped and tied. Sprinkle with pepper.

4. In a large roasting pan, combine onion wedges, carrot, and the sliced 2 stalks celery; 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 degree F.

5. Remove roast and vegetables from roasting pan, reserving drippings. Cover roast and let stand for 10 to 15 minutes. The temperature of the roast after standing should be 160 degree F.

6. Meanwhile, for sauce: Stir bourbon into reserved drippings in roasting pan, scraping to loosen browned bits. Transfer mixture to a medium saucepan. Stir in tomato paste and garlic. Bring to boiling; boil gently for 3 to 4 minutes or until mixture is thickened, stirring constantly.

7. Stir in chicken broth, thyme, and rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove and discard thyme and rosemary sprigs. Cool slightly. Pour broth mixture into a food processor; cover and process until nearly smooth.

8. To serve, cut meat into 1/2- to 3/4-inch-thick slices. Serve meat and vegetables with sauce. Makes 12 servings.

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