Fillet open your pork loin (my techniques is to cut down the center of the loin length wise with a sharp knife leaving it approximately 1 inch thick (do not cut all the way through) and then use the knife to fillet each side until you have a 1 inch flat loin. Salt, pepper and paprika the inside on the loin.
Chop the shallots, garlic and andouille sausage fairly fine, (I used 2 andouille sausages removed from their casings). In a sauté pan with the fat of your choice (butter, oil, olive oil I used bacon fat) add the shallots, garlic and sausage on medium heat and sauté until the shallots are translucent. Microwave the rice as directed let all items cool.
With a pastry brush, coat the inside of the loin with Sienna Sauce Lemon Pepper sauce lightly. In a bowl combine the rice, and sausage mixture then spread evenly on the inside of the loin. Roll up the loin and use the butchers string to tie op the loin. In a small cup or bowl and combine a half cup Sienna Wings sauce and 1 quarter cup white wine.
Preheat your oven to 350 degrees.
In a hot skillet (I like cast iron but not necessary), sear the loin on all sides. Before doing so brush with oil on all sides (again I used bacon fat for this) do not use butter for this the smoke point is to low! After searing on all sides brush with the Sienna Sauce Lemon Pepper and white wine mixture and place in the 350 degree oven and bake for 35 minutes Brushing the loin every ten minutes with the mixture minutes and remove. Once removing brush 1 last time with the mixture and cover with foil, and let rest for 15 to 20 minutes.