Andouille Stuffed Pork Loin Food

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.

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.

ANDOUILLE-STUFFED PORK LOIN WITH CREOLE MUSTARD

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.

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.

DIRTY WILD RICE AND ANDOUILLE SAUSAGE-STUFFED PORK LOIN

Steps:

• Preheat oven to 325 degrees.
• In a medium saucepan, combine rice, seasoning packets, water and 2 tablespoons butter.
• Bring to a boil, reduce heat and simmer covered 25 minutes or until water is absorbed.
• Meanwhile, cut sausage into 1/2-inch slices.
• Heat remaining 3 tablespoons butter in saucepan over medium-high heat.
• Add sausage and cook 5 minutes, stirring occasionally.
• Stir in onion, celery, bell pepper, garlic, seasoning and paprika.
• Cook 10 minutes, stirring occasionally.
• Reduce heat to medium-low; stir in prepared rice, chicken broth, green onion and if desired, hot sauce.
• Cook 15 to 20 minutes or until liquid is absorbed then set aside.
• Starting off-center, slice pork lengthwise, cutting to, but not through, other side.
• Open butterflied portions, laying pork flat.
• Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half horizontally, cutting to, but not through, other side; open flat.*.
• Scoop out 3 cups rice mixture and set aside.
• Spread remaining rice mixture evenly over cut surface of meat.
• Roll up the loin tightly to resemble the original roast.
• Tie securely with butcher twine.
• Cover and refrigerate reserved rice until serving time.
• Place roast on a rack in a greased shallow roasting pan.
• Roast, uncovered, in oven for 75 minutes, or until temperature reaches 155 degrees.
• Remove from oven and let stand 15 minutes before carving.
• Carve crosswise into 1-inch-thick slices to serve.
• Warm reserved rice mixture to serve alongside prepared roast.
• *For assistance butterflying the roast, ask a meat specialist to cut it for you when you ask for it at the meat counter.