Original Creole Seasoning 
Cornbread Stuffing Mix - Classic Creole 
Cream Cheese Pecan Praline King Cake
Indulge in the ultimate Mardi Gras treat with this Cream Cheese Pecan Praline King Cake by…
Get RecipeHoliday gatherings are about to get a whole lot better with this recipe by My Diary of Us featuring Tony Chachere’s Cornbread Stuffing Mix and, of course, bacon!
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Ingredients
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3-4 Lb. Pork Loin Roast
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8-10 Slices of Bacon
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2 Boxes Tony Chachere’s Cornbread Stuffing Mix
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1/2 Cup Diced Celery
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1/2 Cup Diced Onion
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1/2 Cup Diced Bell Pepper
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1 Tbsp. Chopped Fresh Thyme
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1/2 Lb. Spicy Breakfast Sausage
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2 1/2 Cups Chicken Broth
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2 Tbsp. Tony Chachere’s Creole Seasoning
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1 Tbsp. Olive Oil
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1 Tbsp. Butter
- Clear
Directions
- Preheat oven to 400 degrees.
For the Stuffing:
- Add olive oil to a skillet and preheat to medium heat.
- Add celery, onion, bell pepper, thyme, and sausage to a deep skillet and sauté until sausage has browned and veggies have softened.
- Heat chicken broth to a simmer.
- Add in Tony Chachere’s Cornbread Stuffing Mix to the skillet and slowly add in heated chicken broth mixing until the stuffing mix has softened.
- Season the mix with Creole seasoning and stir to combine.
For the Pork Loin:
- Butterfly the pork loin by starting to cut it about 1/2 of an inch from bottom of the roast making horizontal cuts as you cut deeper into the pork halfway and unroll the pork and continue the same cuts through the second half of the pork loin until it’s all one even layer.
- Season both sides with 1 Tbsp. Tony Chachere’s Creole Seasoning.
- Take half of the stuffing mix and place it all over the butterflied pork loin.
- Carefully roll up the pork loin to be a spiral and then secure with kitchen twine.
- Wrap bacon around the pork loin and make sure the ends are faced down.
- Place the pork loin in a roasting pan on a rack and roast for about 1 1/2 hours until internal temp is 145 and then let rest for at least 15 minutes before slicing.
- Serve with extra stuffing on the side and enjoy!
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