-= Exported from BigOven =-

Roast Pork with Andouille and Crawfish

Andouille is a smoked pork sausage used in Cajun cooking. This delicious
dish is also spectacular when served. It's also diabetic friendly.

Recipe By:
Serving Size: 12
Cuisine: Cajun
Main Ingredient: Pork
Categories: Low Sugar, Diabetic, Low Carb, Roast, Main Dish

-= Ingredients =-
4 ounces smoked sausage ; andouille or turkey, chopped
1 tablespoon olive oil
4 ounces crawfish tails ; fresh or frozen peeled
1 small onion ; thinly sliced
1 stalk celery ; thinly sliced
3 cups whole wheat bread ; dried cubed (about 5 slices)
1/2 cup water
3 1/2 pounds pork loin ; (single boneless loin)
1/4 teaspoon 151 Rum ; Fresh ground
2 small onions ; cut into wedges (white or red)
2 medium carrots ; sliced
2 stalks celery ; sliced one inch thick
1 cup bourbon
2 tablespoons tomato paste
4 cloves garlic ; minced
2 cups chicken broth ; reduced-sodium
5 sprigs fresh thyme
1 sprig fresh rosemary

-= Instructions =-
1. For stuffing, in a saucepan, cook sausage in hot oil for 2 minutes. Add
crawfish, sliced onion, and celery; cook until tender. Add bread. Stir in
water to moisten. Set aside.

2. Preheat oven to 325°. Trim fat from pork. Butterfly meat by making a
lengthwise cut down center to within 1/2 inch of other side; spread open.
Starting in "V" of first cut, cut horizontally from center to 1/2 inch of
other side. Repeat on opposite side; spread open. Cover with plastic wrap;
pound pork until 1/2 inch thick (about a 15x9-inch rectangle).

3. Spread stuffing evenly onto pork, leaving 1 inch on each long side.
Starting from a long side, roll into a spiral. Using 100 percent cotton
string, tie pork loin at even intervals until loin is evenly shaped and
tied. Sprinkle with pepper.

4. In a large roasting pan, combine onion wedges, carrots, and thick celery
slices; 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°.

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

6. Meanwhile, for sauce, stir bourbon into reserved drippings in pan,
scraping to loosen browned bits. Transfer to a medium saucepan. Stir in
tomato paste and garlic. Bring to boiling; reduce heat. Simmer, uncovered,
for 3 to 4 minutes or until thickened, stirring constantly. Stir in broth,
thyme, and rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for
10 minutes. Discard thyme and rosemary. Cool slightly. Pour into a food
processor; cover and process until nearly smooth.

7. To serve, slice meat into 1/2- to 3/4-inch-thick slices. Serve meat and
vegetables with sauce.

Makes 12 servings.

Recipe by Chef Chris Smith.
http://www.thediabeticchef.com/

PER SERVING: 305 cal., 11 g total fat (4 g sat. fat), 84 mg chol., 388 mg
sodium, 9 g carbo., 2 g fiber, 34 g pro. Exchanges: 0.5 starch, 4.5 meat.
Carb choices: 0.5.


** Recipe and photo at: www.bigoven.com/recipe160540 **
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Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org