Smoked Boudin Stuffed Pork Loin

This is super easy and sooooooo good.  Use a link of Smoked Boudin and you can’t go wrong!!
Boudin Stuffed Pork Loin_1

Start with a fresh pork loin at least as long as the link of boudin you want to use. We’ve opted to use a big link of smoked boudin from Juneau’s Cajun Meats in Marksville. It is a great choice for this dish because the rich smoke on the link imparts tons of flavor into the loin.

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Roll Cut the loin to into a big piece about 3/4 of an inch thick and then put you link of boudin in there. It is THAT easy. Then all you have to do is season it a bit inside, roll it back up, and tie it together with butcher’s twine.

Boudin Stuffed Pork Loin_3

Once we have it tied back together we chose to add a little extra seasoning to the roasted garlic sea salt we used inside. Juneau’s also makes a great Cajun Seasoning blend so we add that to the top of the loin before cooking.

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We put the whole link right into the loin. It made it a little easier to roll back up around the link and it looks great with the tip poking out the end. That is one good looking roast! Cook it in an oven at 350 for about 50 minutes (though it depends on the size of your loin roast. The pork loin will be done when the pork reaches an internal temperature of 155 to 160 degrees F.

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Good stuff. The smoked link gives a lot more flavor in this dish than if we’d have used a regular link and since we left the boudin in the casing it stayed intact even when we cut fairly think pieces off the roast.