I found this on the back of the Andouille sausage package when I made the Jimbalaya last week, and decided this would be a good way to use up those two extra sausages I had left over.
I made a few changes to it.
Adapted from Aidells.
Mixed Green and Andouille Stuffed Pork Loin – serves 4
1 1.5 pound pork loin, butterflied
2 tablespoons olive oil, plus more if necessary
2 Andouille sausage links, chopped
2 cups loosely packed mixed greens – arugula, spinach, mustard, and kale
1 large garlic clove, minced
1/2 medium onion, minced
salt and freshly ground pepper
1 Granny Smith Apple, cored and diced (I didn’t peel>)
2 tablespoons butter, melted
1 teaspoon fresh sage, chopped
1/2 teaspoon coarse ground mustard
1/2 teaspoon Cajun seasoning
1/4 teaspoon freshly ground black pepper
Preheat oven to 350 degrees F. Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
Gently wash the greens, remove stems and tear the leaves into pieces.
In a large skillet over medium-high heat, add olive oil and brown the sausage for 5 minutes. Place into a bowl, leaving some of the oil behind and set aside.
In the same skillet, saute garlic and onion for about two minutes until fragrant. Add the mixed greens, some salt and pepper to season and cook until wilted, stirring occasionally. This may need to be done in batches.
Return the browned sausage to the pan and add the apple. Cook until heated through.
Place the pork loin in the prepared baking dish and spread the wilted greens mixture on top of the cut surface of the meat.
Fold the pork together and secure halves together either with some pieces of kitchen twine or toothpicks along the length of the loin.
In a small bowl, whisk together the melted butter, sage, mustard, Cajun seasoning, and freshly ground pepper.
Generously rub or brush the mustard mixture all over the outside of the pork loin.
Bake for 1-11/4 hours or until a thermometer inserted into the interior of the meat reads 155-160 degrees F.
Allow meat to rest 10 minutes before slicing.