Roastin' Session

Boudain Stuffed Pork Loin Roast on top of Mashed Sweet Potatoes...

Grocery List:

Pork Loin Roast $8.91
Green Beans $0.89/lb
Twine $1.49
Sweet Potatoes 3 for $1
Fresh Mushroom about $2
Boudain $2.29


I love making posts about my first attempts on certain meals and they still come out a success. This is my first occasion with making a roast independently. I usually use chicken or beef for any type of meal but decided to get out of my comfort zone. I was craving boudain and got a light bulb at work while on my down time. I bought 2 things of smoked boudain, spiced it up with my secret weapons and probably most used spices or seasonings in my spice cabinet: African pepper (be mindful only Africans would understand when I say BE CAREFUL it is VERY HOT, season at your own discretion or season enough to where it just gives it a kick. you can find this at your nearest African stores or like my mother did, bring it back from Nigeria LOL), curry, sage, paprika, black pepper, cayenne, cumin, bay leaf. Chopped veggies include: half an onion, red/green bell pepper, habanero pepper all sautéed before adding the boudain. Let that cook for about 15-20 minutes and yes babysit the boudain mixture as much as possible. You can add small amounts of water to the pan if necessary so the boudain can keep moisture. Let boudain rest.

Open your roast, give it a nice water bath, pat dry. Place it on a cutting board, split it open leaving 1/2 inch on each end, you want to be careful so that you don't cut it to the end. If you need directions on how to split it open, check pinterest or google it. VERY EASY. Season meat to your discretion, I pretty much used my fave seasonings including Jerk Marinade. Next, turn to the open side of the roast and stuff it with boudain stuffing. Stuff it as much as you would like and roll and tuck until roast looks like a log. Turn over the roast, and grab Twine to tie the roast and keeping the boudain stuffing to stay intact. If you are not familiar with cooking twine, it is the durable string that is used for Turkeys. It is VERY normal to see the stuffing stick out the roast but if you can, stick the stuffing back as far as possible. After tying this roast with the twine, I took some saran wrap and rolled the roast inside to keep its form. This wasn't too necessary unless you plan on cooking it the next day. Any who, you can pan sear your roast in a pan for a couple of minutes for color or just toss it in the oven with tomatoes, garlic, parsley, red wine (optional), and extra virgin olive oil. I pan seared my first! Place it in the oven at 375 degrees broil for 15 minutes, then bake for 30 minutes till tender. The wine, veggies, and sweat from the meat will create a savory broth which is good so that the meat doesn't dry.

While your meat is baking, boil your sweet potatoes for the mashed sweet potatoes that the meet will lay on. After they're boiled, drain. Leave that aside and blanch your fresh green beans in an ice bath season to your taste and boil. In sweet potatoes add butter, brown sugar, a dash of white sugar,

For the wine sauce, which is very optional, I added chopped mushrooms, onions, cherry tomatoes, and garlic tossed in extra virgin olive oil. Added flour and tossed till the mixture appeared gummy, then added milk, red wine, butter, salt, black pepper, accent, and parmesan cheese. Let it simmer till it appears gravy like and keep it on low until meat is finished baking. After meat is complete, bring it out of the oven and place it on your tray or serving dish to cut. As you cut in slice you may remove the string or leave it there just as long as you DONT eat it LOL! Dress your plate and make sure your meat is laying on top of the sweet potatoes, and the red wine sauce is on top of the meat. VOILA! A glass of wine is optional as well. Happy eatings ^_^