Andouille Stuffed Pork Tenderloin With Rosemary Butter Glaze Recipe

Ingredients for Andouille Stuffed Pork Tenderloin With Rosemary Butter Glaze

• 1 (1-1.5 pound) pork tenderloin
• 2 tablespoons olive oil
• Unsalted Butter
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 bell pepper (any color), chopped
• Andouille Sausage
• 4 tablespoons butter
• 2 cloves garlic, minced
• Tabasco Sauce
• 1/2 cup chicken stock
• Fresh Breadcrumb
• Fresh Rosemary
• Veal Stock

How to Make Andouille Stuffed Pork Tenderloin With Rosemary Butter Glaze

1. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add half of the chopped onions, celery, and bell pepper; sauté until lightly browned (about 5 minutes).
2. Add the remaining onions, celery, and bell pepper, along with the sliced Andouille sausage, 2 tablespoons butter, and Tabasco sauce.
3. Sauté for 3 minutes, stirring occasionally.
4. Add the chicken stock and bring to a boil. Reduce heat to a simmer and cook until most of the fat rises to the surface (about 5-7 minutes).
5. Skim off the excess fat. Continue to simmer until all the liquid is absorbed but the mixture is still moist.
6. Stir in the bread crumbs to combine completely. Remove from heat and transfer to a sheet pan to cool completely.
7. Using a sharp knife, create a deep cavity in the larger end of the pork tenderloin. Pack the cooled stuffing into the cavity.
8. Preheat grill or large cast-iron skillet to medium-high heat. Sear the stuffed pork tenderloin on all sides until lightly browned (about 2-3 minutes per side). Do not cook through.
9. You can prepare the dish up to this point and refrigerate for later use (same day).
10. Let the seared pork tenderloin cool slightly.
11. Preheat oven to 400°F (200°C).
12. Slice the tenderloin into 3/4-inch thick discs.
13. Coat the pork discs lightly with flour, salt, and pepper.
14. Heat the olive oil in an oven-safe skillet over medium heat. Add the pork discs and sear for 1-2 minutes per side.
15. Transfer the skillet to the preheated oven and cook for 6 minutes, turning once halfway through, until the pork is medium.
16. Remove pork from skillet and keep warm.
17. To make the sauce: In the same skillet, melt 1 tablespoon of butter. Sauté the minced garlic and chopped rosemary for about 2 minutes.
18. Add the veal stock or demi-glace. Bring to a boil, then remove from heat.
19. Whisk in the remaining 1 tablespoon of butter until a smooth, emulsified sauce forms.
20. Spoon the sauce onto plates and top with the pork discs.