Andouille Stuffed Pork Tenderloin With Rosemary Butter Glaze Recipes

ANDOUILLE-STUFFED PORK LOIN

Steps:

• In a small bowl, combine the first five ingredients. Set aside., Make a lengthwise slit down the center of each roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten slightly. Remove plastic wrap. Season with salt and pepper. , Arrange two sausage links in center of each roast. Close roasts; brush with mustard mixture. Wrap each roast with bacon. Tie several times with kitchen string; secure ends with toothpicks. Place on a rack in a shallow roasting pan. Pour broth and wine into roasting pan. , Bake, uncovered, at 400° for 40-50 minutes or until a thermometer inserted into the pork loin reads 145 °. Let stand 5 minutes before slicing. Discard string and toothpicks.

GLAZED AND STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut a lengthwise slit 3/4 of the way through pork tenderloin and spread tenderloin open. Pound the meat flat and to 1/4-inch thickness with a meat mallet.
• Heat canola oil in a large skillet over medium heat and brown the flattened tenderloin in the hot oil, about 5 minutes per side. Transfer tenderloin to a plate.
• Heat butter in skillet over medium heat and cook and stir celery and onion in the hot butter until tender, about 8 minutes. Stir bread crumbs, parsley, 1 teaspoon garlic powder, rosemary, salt, and black pepper into the celery and onions.
• Open the tenderloin and spread the bread crumb mixture over the meat to within 1/2 inch of the edge. Fold the tenderloin over the stuffing and tie together with kitchen string; place into a shallow roasting pan.
• Stir cranberry jam, jalapeno pepper jam, garlic, and garlic powder together in a bowl; spread mixture over the tenderloin.
• Bake in the preheated oven until the jam mixture has baked into a glaze and an instant-read meat thermometer inserted into the middle of stuffing reads 160 degrees F (70 degrees C), 50 to 60 minutes. Let meat stand 5 minutes before untying and slicing.

ANDOUILLE-STUFFED PORK TENDERLOIN WITH ROSEMARY BUTTER GLAZE

Steps:

• 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.

STUFFED PORK TENDERLOIN WITH ANDOUILLE & WILD RICE

Steps:

• Preheat oven to 375°F.
• In a skillet over medium heat, melt butter and add onion; saute until translucent, about 1 minute.
• Stir in sausage, rice, and pecans; cook until sausage is done. Season with salt and pepper; remove from heat and let cool.
• Clean tenderloins and pat dry. Prepare by making a horizontal incision along the side of each tenderloin, forming a pocket.
• Spoon stuffing deep into tenderloins and close with butcher string. Sprinkle with salt and pepper.
• Coat a large ovenproof skillet with oil or spray and place over high heat. Sear all sides of tenderloins until browned.
• Transfer tenderloins to oven. Roast until cooked through, about 25-35 minutes or until centers are 175°F (I think this is a bit overdone so I remove at 155°F and cover with foil. I normally allow 6-8 minutes for each inch of thickness for my pork).
• Remove tenderloins from oven and let rest 5 minutes (this should then result in a center temp of 160°F).
• Slice into medallions about 3/4" thick.
• Arrange on a warm platter and spoon sauce or gravy on top.

ANDOUILLE-STUFFED PORK LOIN WITH CREOLE MUSTARD

Steps:

• To prepare the brine, bring 6 cups water, the salt, sugar, peppercorns, garlic, thyme, bay leaves, and onion to a simmer in a medium pot over medium heat. Stir until the sugar and salt have completely dissolved. Remove from the heat and add the ice cubes to cool.
• Place the pork loin in large freezer bag (or large plastic container with a lid). Pour the brine into the freezer bag, submerging the roast completely, seal, and set aside for 2 hours.
• Preheat the grill and set up two zones-one hot for searing and another medium for cooking through.
• Using the tip of a paring knife, pierce the casing of the sausage all over (this will ensure the flavor of the sausage goes into the pork as it cooks). Remove the pork from the brine and pat it dry with paper towels. Using a clean honing steel, poke a hole into the center of the loin lengthwise and work it all the way through so it creates a cavity. Insert the sausage into the cavity so that it sits neatly within the roast. Season the roast with salt, pepper, granulated garlic, paprika, and cumin.
• Wipe down the grates of the grill with oil-blotted towels. Place the roast on the hot part of the grill and sear fat side down, 3 to 4 minutes, and then on each of the three other sides. Transfer the roast to the cooler part of the grill (indirect heat) and cook until the internal temperature hits 165 degrees F on an instant-read thermometer, 45 to 55 minutes. Set the roast on a platter and tent with foil. Allow it to rest for 15 minutes before carving into thick slices. Served drizzled with juices from the platter and the Creole mustard.
• Traditional Oven Cooking Method:
• Pan-roast the pork by searing the roast on all four sides in a hot cast-iron pan over high heat, 3 to 4 minutes per side. Transfer the pan to a preheated 350 degrees F oven and roast for 20 to 25 minutes, until cooked through to a temperature of 165 degrees F in the center. Rest the roast in the pan, then slice and serve with the pan juices and mustard.