Prep 40 mins
Cook 6 mins
- 2 pork tenderloin
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 1⁄2 cups chopped onions
- 1⁄2 cup chopped celery
- 1 cup chopped bell pepper
- 1 lb chopped andouille sausage
- 2 tablespoons butter
- 1 tablespoon chopped garlic
- 1 teaspoon Tabasco sauce
- 1 cup chicken stock
- 3⁄4 cup fresh breadcrumb, very fine
Roasted garlic-rosemary butter glaze
- 3 tablespoons softened butter
- 2 cloves garlic
- 1⁄2 teaspoon fresh rosemary, chopped
- 2 ounces highly reduced veal stock or 2 ounces beef stock or 2 ounces demi-glace
- Melt the butter in a large skillet over high heat.
- Add half each of the onions, celery, and bell pepper, and saute until lightly browned.
- Add the remaining onions, celery, and bell pepper, along with the andouille, butter, and Tabasco.
- Saute about three minutes.
- Add the chicken stock and bring to a boil.
- Reduce to a simmer and cook until most of the fat rises to the surface; skim this off, and cook until all the liquid has been absorbed, but the mixture is still moist.
- Stir in the bread crumbs to combine completely.
- Turn the mixture out onto a sheet pan to cool.
- With a knife-sharpening steel or the handle of a wooden spoon, push a hole into the large end of the pork tenderloin, going in as deep as you can.
- Pack this hole with the cooled stuffing.
- (You will be surprised how much the meat will stretch, and how much stuffing will fit, but it does take a little patience.) Heat up a grill or a large cast iron skillet, and sear the outside of the stuffed tenderloins.
- Do not cook through yet.
- You can prepare the dish up to this point and hold it in the refrigerator for later use the same day.
- (In fact, this helps the stuffing to set.) Let cool.
- To finish the stuffed pork, slice the tenderloin into discs about three-fourths inch thick.
- Coat lightly with flour, salt, and pepper.
- Heat the olive oil in a skillet on top of the stove and put the pork discs in.
- Put the skillet into a preheated 400-degree oven, and cook until medium--about six minutes--turning once.
- Remove pork and keep warm Make the sauce in the skillet in which the pork was roasted.
- Melt 1 Tbs of the butter, and saute the garlic and rosemary for about two minutes.
- Add the veal stock or demi glace.
- Bring to a boil, then remove from the heat.
- Whisk in the remainder of the butter to create an emulsified sauce.
- Spoon the sauce onto the plate and place the pork discs on top.
Since I'm from south Louisiana when I saw Andouille I sat up and took notice. I, for the most part, followed the recipe exactly. I let DH do the actual "stuffing" of the tenderloin and he concurs 100% that it does take patience. I used dried seasoned bread crumbs instead of fresh simply because I didn't have any bread in the house. I also followed the suggestion of stuffing the tenderloin and preparing it later. I prepared it one day and cooked it the next because it is somewhat time consuming from start to finish. I also found that I needed to cook it longer than just 6 minutes in the oven. I cooked it 6 minutes on one side, turned the medallions and cooked 6 minutes on the other side. Even doubling the cooking time the pork remained very juicy and tender. I may have sliced my medallions a little thicker than the recipe instructions and would imagine that if you sliced the medallions thin then 6 minutes cooking time would be appropriate. If you have Andouille available in your area please do not overlook this recipe. Although this is not a dish for "fat free" diets, if you are looking for a different dish to serve for a special occasion you need not look any further. The combination of the intense flavor of the stuffing in contrast to the mildness of the tenderloin is simply superb. I was a bit skeptical at first with just salt and pepper for seasonings, but the seasoning of the Andouille stuffing more than makes up for it. I feel any additional seasoning may be overpowering. Make no mistake about it - this is a very rich dish, but I believe it would please even the most discriminating palates.
Very good and unusual way of preparing a pork tenderloin.
You may as well just double the stuffing recipe because it's EXCELLENT! To be honest with you... I'm a lazy cook but I did stuff the loins as the recipe called. However..I probably won't do it next time. Just sear the roast and put in oven until done.. Serve with stuffing. Thank you SO much for posting...it's a definate keeper! Here's Mean's recipe http://recipecircus.com/recipes/MEANCHEF/Pork/Andouille-Stuffed_Pork_Tenderloin_with_R.html