CRAWFISH BOUDIN AND SPINACH STUFFED PORK LOIN with A SWEET POTATO SIDE

crawfish boudin

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces calories while maintaining flavor.

pork loin

🥗Healthier: turkey loin

💰Cheaper: pork tenderloin

Turkey loin is leaner, while pork tenderloin is often less expensive.

Trim the pork loin by slicing off the fat and removing the silver skin carefully.

Switch to a boning knife and cut about a half inch deep into the pork loin to create a pocket, turning it as needed to unroll it.

Tenderize the pork loin by hitting it several times to spread it out.

Squeeze the crawfish boudin out onto the flattened pork loin, spreading it out evenly.

Layer baby spinach on top of the crawfish boudin, as thick as desired.

Roll the pork loin up carefully, trying to keep the filling inside.

Prepare a bacon basket weave on parchment paper, measuring 10 inches wide.

Transfer the rolled pork loin onto the bacon weave with the seam side down, sealing the edges with additional bacon strips.

Roll the bacon over the pork loin and tie it with butcher's twine, securing it tightly.

Place the stuffed pork loin in a roasting pan and bake in a preheated oven at 425°F for 30 minutes.

Reduce the oven temperature to 325°F and continue cooking until the internal temperature reaches 145°F, which took about 90 minutes total.

Remove the pork loin from the oven and cut off the butcher's twine before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens