Cajun Stuffed Pork Roast

By ctaubenheim

Ingredients

• 1/2 lb peeled, small raw shrimp, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 Tbsp Cajun seasoning, divided
• 1 (3 1/2lb) boneless pork loin
• 1/4 cup butter, softened
• ANDOUILLE CREAM
• 1/2 lb andouille sausage, chopped
• 4 cups heavy cream
• 1 Tbsp Creole mustard

Details

Preparation time 93mins
Cooking time 160mins

Preparation

Step 1

Preheat oven to 450. Toss together shrimp, peppers, and 1 Tbsp Cajun seasoning. Place mixture on a lightly greased baking sheet. Bake at 450 for 15 minutes or until shrimp turn pink and peppers start to caramelize. Let cool 10 minutes. Meanwhile, trim pork loin roast. Butterfly pork loin by making a horizontal cut (about 1/3 down from top) into 1 side of pork, cutting to within 1/2 inch of other side (do not cut all the way thru roast). Unfold top cut piece, open and lay flat. Butterfly and repeat procedure on opposite side of remaining two thirds portion of pork loin, beginning at top or bottom of inside cut. Place pork between 2 sheets of heavy duty plastic wrap, and flatten to 1/2 inch thickness, using a rolling pin or flat side of a meat mallet. Spread 2 Tbsp butter over pork, sprinkle with 1 Tbsp Cajun seasoning. Spread shrimp mixture over pork, leaving a 1/2 inch border. Roll up, starting at 1 long side, and tie with kitchen string, securing at 2 inch intervals. Rub remaining 2 Tbsp butter over roast; season with remaining 1 Tbsp Cajun seasoning. Place roast on a lightly greased rack in a roasting pan. Bake at 450 for 20 minutes. Reduce oven temperature to 325 and bake 1 hour or until a meat thermometer inserted into thickest portion registers 155. Cover with aluminum foil, and let rest 20 minutes. Slice pork into 1 inch pieces; serve with Andouille Cream.

ANDOUILLE CREAM (3 cups)
Cook sausage in a large skilleet over medium high heat, stirring often, 5-6 minutes or until browned. Add cream, cook over medium heat for 30 minutes, stirring occasionally, or until cream is thickened and reduced by half. Stir in mustard. Remove from heat.