Ingredients
- 1/4 cup olive oil
- 1 cup finely diced onions
- 1/2 cup finely diced bell pepper
- 1/2 cup finely diced celery
- 12 oz. andouille sausage, removed from casings and coarsely ground
- 2 Granny Smith apples, peeled, cored and minced
- 1 tsp. minced garlic
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 1/2 cups stale French bread cubes, about 1/4 inch in size
- 1 1/2 lb. pork tenderloins, trimmed and sprinkled with water
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1/2 cup port wine
- 1/2 cup dry white wine
Directions
Heat the olive oil in a large saute' pan or skillet over medium heat, and saute' the onions, bell pepper and celery until the onions are translucent, about 3 minutes. Add the andouille, apples, garlic, salt and pepper. Cook for about 5 minutes. Add the bread and mix well. Set aside to cool.
Preheat the oven to 350 F. Cut the pork tenderloins into 6 oz. portions, each about 4 inches long. Using a sharp boning knife, make an incision in each end of each tenderloin. Using your fingers, hollow out each loin and stuff each loosely with the andouille mixture.
Heat 1/2 cup (1 stick) of the butter in a large ovenproof saute' pan or skillet, and brown the tenderloins on all sides. Remove the meat from the pan, pour in the port and white wine, and cook and stir over medium heat to scrape up the browned bits on the bottom. Return the meat to the pan, cover and put in the oven to bake for about 20 to 25 minutes.
To serve, cut each portion of the meat into 3/8-inch thick slices; set aside and keep warm. Strain the pan liquid through a fine-meshed sieve into a medium saucepan. Cook over medium heat for several minutes to reduce by half, and swirl in the remaining 4 tbsp. (1/2 stick) of butter, bit by bit. Divide tenderloin slices among 4 plates and ladle the sauce over them. Recipe by Tom Weaver of New Orleans, Louisiana.
Note: The stuffing can be made up to one day in advance and refrigerated, tightly covered. Do not stuff the tenderloins until just before cooking, but the actual cooking can be up to 4 hours in advance. Reheat, covered, in a 350 F. oven for ten minutes.
Serves 4.
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Submitted 6/13/05.
Source: "The Great Chefs Cook American"
Submitted By: Teresa Johnson
techgoddess@att.net
Tenderloin of Pork St. John