• Louisiana's Dandies - 23

    From Dave Drum@1:18/200 to All on Fri May 5 14:42:32 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Andouille-Stuffed Pork Loin
    Categories: Pork, Fruits, Herbs, Wine
    Yield: 12 servings

    1/4 c Dijon mustard
    2 tb Apricot preserves
    1 tb Minced fresh rosemary
    +=OR=+
    1 ts Dried rosemary; crushed
    1 tb Minced fresh thyme
    +=OR=+
    1 ts Dried thyme
    3 cl Garlic; minced
    4 lb Boneless pork loin roasts;
    - (2 lb ea)
    1 ts (ea) salt & pepper
    1 lb Fully cooked andouille
    - sausage
    12 sl Bacon
    1/2 c Chicken broth
    1/2 c White wine

    In a small bowl, combine the first five ingredients.
    Set aside.

    Make a lengthwise slit down the center of each roast to
    within 1/2" of bottom. Open roast so it lies flat; cover
    with plastic wrap. Flatten slightly. Remove plastic
    wrap. Season with salt and pepper.

    Arrange two sausage links in center of each roast. Close
    roasts; brush with mustard mixture. Wrap each roast with
    bacon. Tie several times with kitchen string; secure
    ends with toothpicks. Place on a rack in a shallow
    roasting pan. Pour broth and wine into roasting pan.

    Bake, uncovered, @ 400┬║F/205┬║C for 40-50 minutes. Let
    stand 5 minutes before slicing. Discard string and
    toothpicks.

    Judy Armstrong, Prairieville, Louisiana

    Makes: 12 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Wolf Brand Chili - been processed through the wolf ast least once.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)