Ingredients for Andouille Stuffed Pork Tenderloin With Rosemary Butter Glaze
- 1 (1 1/2 pound) pork tenderloin
- 1 tablespoon olive oil
- 6 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 celery rib, chopped
- 1 medium bell pepper, chopped
- 1/2 pound Andouille sausage, thinly sliced
- 6 tablespoons butter
- 1 clove garlic, minced
- 1 teaspoon Tabasco sauce
- 1 cup chicken stock
- 1/2 cup fresh breadcrumbs
- 2 tablespoons fresh rosemary, chopped
- 1/2 cup veal stock
- all-purpose flour, for dredging
- salt, to taste
- pepper, to taste
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How to Make Andouille Stuffed Pork Tenderloin With Rosemary Butter Glaze
- 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).
- Add the remaining onions, celery, and bell pepper, along with the sliced Andouille sausage, 2 tablespoons butter, and Tabasco sauce.
- Sauté for 3 minutes, stirring occasionally.
- 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).
- Skim off the excess fat. Continue to simmer until all the liquid is absorbed but the mixture is still moist.
- Stir in the bread crumbs to combine completely. Remove from heat and transfer to a sheet pan to cool completely.
- Using a sharp knife, create a deep cavity in the larger end of the pork tenderloin. Pack the cooled stuffing into the cavity.
- 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.
- You can prepare the dish up to this point and refrigerate for later use (same day).
- Let the seared pork tenderloin cool slightly.
- Preheat oven to 400°F (200°C).
- Slice the tenderloin into 3/4-inch thick discs.
- Coat the pork discs lightly with flour, salt, and pepper.
- Heat the olive oil in an oven-safe skillet over medium heat. Add the pork discs and sear for 1-2 minutes per side.
- Transfer the skillet to the preheated oven and cook for 6 minutes, turning once halfway through, until the pork is medium.
- Remove pork from skillet and keep warm.
- To make the sauce: In the same skillet, melt 1 tablespoon of butter. Sauté the minced garlic and chopped rosemary for about 2 minutes.
- Add the veal stock or demi-glace. Bring to a boil, then remove from heat.
- Whisk in the remaining 1 tablespoon of butter until a smooth, emulsified sauce forms.
- Spoon the sauce onto plates and top with the pork discs.
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
34g
Fat
122g
Carbs
11g
