Spice Crusted Pork Tenderloin With Andouille Sausage Gravy Food
SPICE-CRUSTED PORK TENDERLOIN WITH ANDOUILLE SAUSAGE GRAVY
Categories Pork Roast Mardi Gras Dinner Pork Tenderloin Sausage Winter Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Melt butter in heavy small saucepan over medium-low heat. Add flour; cook until mixture is dark golden brown, stirring frequently, about 20 minutes. Add bell pepper and onion; sauté 3 minutes. Gradually whisk in broth. Add sausage and cayenne; increase heat and simmer 5 minutes, stirring often. Season with salt and pepper.
- Mix cumin, coriander, salt, and pepper in medium bowl. Dredge pork in spices. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork and brown on all sides, about 8 minutes. Transfer skillet to oven; roast pork until thermometer registers 160°F, about 10 minutes. Transfer to cutting board. Let stand 5 minutes. Slice pork 1/2 inch thick. Divide among 4 plates. Rewarm gravy. Mix in parsley. Pour gravy over pork and serve.
- Andouille sausage can be found in specialty foods stores and some supermarkets. You can substitute hot links, kielbasa sausage, or smoked Hungarian sausage in these recipes.
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
SPICE-CRUSTED GRILLED PORK TENDERLOIN
We were instantly skeptical when we spotted this recipe in Cook's Country. The photo of their finished pork (which you can see below) has an amazing crust on it. The spices are clinging to the meat for dear life, as if they've been fused together by some magical force. Surely, we thought, this image has been altered. We were certain that if we made this at home, the spice crust would fall off while on the grill, leaving our poor tenderloin exposed. Turns out we were terribly, terribly wrong. Leave it up to the geniuses at America's Test Kitchen to come up with a way to fuse spices to meat so that it comes off the grill perfectly seasoned, with a beautiful crust. If you enjoy food problem-solving and don't already get one of the America's Test Kitchen publications -- Cook's Country or Cook's Illustrated -- you're missing out on a foodie education. If you're not familiar with the publications, Cook's Illustrated presents master recipes for a wide variety of dishes, including both American and International fare. You can explore everything we've cooked from the magazine in our Cook's Illustrated category. Cook's Country, on the other hand, focuses on simpler homestyle fare. It reminds us a bit, in a good way, of church cookbooks we've collected from back home. It isn't Southern food, per se, but it's the kind of food that is potluck-appropriate and most of the dishes are the sort that you can easily throw together for a nice, weeknight meal. Both magazines follow the same format. The recipe writer walks you through his or her process for arriving at the final recipe, including changes, tweaks and even their own disasters in the test kitchen that occurred on their way to creating the final recipe. In this way, each chapter is a bit like a case that needs to be solved. Take this recipe, for instance. The author, Jeremy Sauer, sets out to create a grilled pork tenderloin with a flavorful crunch. He experiments with a multitude of ways to get the spice crust to adhere to the pork. He tries versions with olive oil, honey, maple syrup, and corn syrup, with no success. He tries mayonnaise and mustard. Nada. He goes for a flour and egg combination, but ends up with soggy crust. After many more rounds and multiple substitutions, he arrives at an ingenious solution. So what's the secret to getting a spice crust to adhere to a pork tenderloin? First, roll the tenderloin in cornstarch. Then dip the meat in lightly beaten egg whites. And finally, roll the tenderloin in the cracked spices, pressing the spices into the meat. And it works beautifully. The pork, first cooked on the hot side of the grill and then finished on the cool side, is juicy and perfectly cooked. But the star here is the spice crust: a fantastic mix of mustard seed, coriander and peppercorns. The grilling gives the spices a nice char, and they, in turn, give the pork a great jolt of flavor. We were thrilled with the result. And we think you will be, too.
Provided by Tantric1
Categories Pork
Time 45m
Yield 2 Pork tenderloins, 6 serving(s)
Number Of Ingredients 9
Steps:
- 1. PREPARE GRILL | Heat all burners on high for 15 minutes. Leave primary burner on high and turn other burner(s) off. (For charcoal grill, open bottom vent on grill. Light about 100 coals; when they are covered with fine gray ash, spread over half of grill. Set cooking grate in place and heat covered, with lid vent open completely, for 5 minutes.) Scrape and oil cooking grate.
- 2. COAT PORK | Meanwhile, pat pork dry with paper towels. Combine mustard seeds, coriander seeds, peppercorns, sugar, salt, and cornmeal on rimmed baking sheet. Place cornstarch in large bowl. Beat egg whites in second large bowl until foamy. One at a time, coat tenderloins lightly with cornstarch, dip in egg whites, and transfer to rimmed baking sheet to coat with spice mixture.
- 3. GRILL PORK | Spray tenderloins lightly with cooking spray and grill, -covered, over hot side of grill, turning occasionally, until browned all over, 6 to 8 minutes. Slide pork to cooler side of grill and continue to cook, covered, until meat registers 145 degrees, 6 to 12 minutes longer. Transfer pork to carving board, tent with foil, and let rest 5 -minutes. Slice and serve.
Nutrition Facts : Calories 264.7, Fat 6.8, SaturatedFat 2, Cholesterol 109.4, Sodium 398.5, Carbohydrate 12, Fiber 0.8, Sugar 0.2, Protein 36.6
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