Top Review by Luby Luby Luby
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.
- 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
Directions See How It's Made
- 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.