ANDOUILLE-STUFFED PORK LOIN ROAST WITH PAN GRAVY
Steps:
- Place the roast onto a cutting board with the short side toward you and fat facing down. Using a sharp filet knife (with the blade horizontal to the board), butterfly the roast open about 1 inch from the bottom of the roast. Work carefully to not cut all the way through. Continue to slice horizontally, opening the roast up until you have a large, thin, flat piece of meat. Place the pork in large airtight freezer bag (or large plastic container with a lid).
- To prepare the brine, bring 6 cups water, the salt, sugar, peppercorns, garlic, thyme, bay leaves and onions to a simmer in a medium pot over medium heat. Stir until the sugar and salt have completely dissolved. Remove from the heat and cool by adding the ice cubes. Pour the brine into the freezer bag, submerging the roast completely, seal and set aside for 25 minutes.
- Preheat the oven to 375 degrees F.
- Remove the pork from the brine and pat dry with paper towels. Lay the sausages inside lengthwise. Pierce the casings with the tip of a sharp paring knife (this will ensure the flavor of the sausage goes into the pork as it cooks). Starting with the short side, roll up the roast tightly, jelly roll style. Secure the roast with tightly fitted kitchen twine at even intervals about 2 inches apart. Sprinkle with salt, pepper, the granulated garlic and paprika.
- Heat the oil in a large cast-iron pan over medium heat. Add the roast and sear fat-side down first, 3 to 4 minutes, and then on each of the three other sides. When turned to the final side, transfer the pan to the oven and bake until the internal temperature hits 145 degrees F on an instant-read thermometer, 45 to 55 minutes. Remove the roast from the oven; rest the pork on a platter while you make gravy from the pan drippings.
- Set the pan over medium-low heat. Add a little oil, if needed, and saute the onions, carrots and celery. Cook the vegetables until well caramelized, about 8 minutes. Then season with salt and pepper. Deglaze the pan with the vermouth and reduce until the liquid has almost completely reduced. Add the chicken stock and reduce again for another 5 minutes; this will ensure you have a nice, rich sauce. Taste and season with salt and pepper.
- Remove the pan from the heat and swirl in the butter to thicken the sauce. Finish with the lemon zest, a squeeze of lemon juice and serve the sauce over sliced andouille-stuffed pork loin.
CREOLE MUSTARD MARINATED PORK TENDERLOIN
Steps:
- Place the tenderloins in a large sealable plastic bag. To make the marinade, whisk together all of the ingredients in a large bowl and pour over the tenderloins in the plastic bag. Marinate 4 to 8 hours in the refrigerator.
- For the meat, grill the pork approximately 15 to 25 minutes or until the temperature reaches 150°F in the center with a meat thermometer. Let the meat rest, uncovered, 10 minutes before slicing.
- Serve this with the Red Wine Cherry Sauce if you would like a sauce to accompany the meat.
- Variation: A 4-pound pork roast may be substituted (marinade is plenty) and cooked in the oven at 350°F with a thermometer inserted. The internal temperature should be approximately 155°F. Let it rest 10 minutes so the juices disperse. Pork chops or grilled steaks taste wonderful after marinating in this mixture as well.
ANDOUILLE-STUFFED PORK LOIN
This andouille-stuffed and bacon-wrapped pork loin is full of bold flavors and simple to prepare. It is a faculty potluck favorite. This recipe may be prepared ahead, covered, refrigerated and baked before the faculty meeting or potluck to provide a wonderful, warm entree.-Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 332 calories, Fat 17g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 842mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 39g protein.
ANDOUILLE-STUFFED PORK TENDERLOIN WITH ROSEMARY BUTTER GLAZE
Make and share this Andouille-Stuffed Pork Tenderloin with Rosemary Butter Glaze recipe from Food.com.
Provided by Sgt. Pepper
Categories Pork
Time 46m
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
ANDOUILLE-STUFFED PORK LOIN WITH CREOLE MUSTARD
Provided by Guy Fieri
Categories Pork Kid-Friendly Dinner Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 6-8 servings
Number Of Ingredients 20
Steps:
- 1. 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.
- 2. 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.
- 3. Preheat the grill and set up two zones-one hot for searing and another medium for cooking through.
- 4. 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.
- 5. 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°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.
ANDOUILLE-STUFFED PORK LOIN WITH CREOLE MUSTARD
If you want to add great flavor to a pork loin, brine it. If you want to add super flavor to your pork loin, stuff it with your favorite Cajun-country sausage. This recipe is worth all the effort.
Provided by Guy Fieri
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 16
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.
STUFFED PORK TENDERLOIN WITH ANDOUILLE & WILD RICE
A favorite in our house-lots of great flavor and a crowd pleaser. Feel free to sub your favorite sausage and include other veggies like celery, bell pepper, mushrooms. You can even sub a pork roast for the tenderloins with great results. This recipe was published in the Houston Chronicle in 2000 by Tommy's Patio Cafe-a very popular area restaurant. So easy, too! See Recipe #264913 for the accompanying sauce or use your favorite pork, brown, or mushroom gravy. Enjoy!!!
Provided by Mrs.Jack
Categories Pork
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 676.5, Fat 34, SaturatedFat 12.9, Cholesterol 188.8, Sodium 518.1, Carbohydrate 33.1, Fiber 3.3, Sugar 1.9, Protein 58.7
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