Andouille-Stuffed Pork Tenderloin with Rosemary Butter Glaze Recipe

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Andouille-Stuffed Pork Tenderloin with Rosemary Butter Glaze
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Ingredients
16
Count
Nutrition
601
Calories
Total time
46
Minutes
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Ingredients:

Directions:

  1. Melt the butter in a large skillet over high heat.
  2. Add half each of the onions, celery, and bell pepper, and saute until lightly browned.
  3. Add the remaining onions, celery, and bell pepper, along with the andouille, butter, and Tabasco.
  4. Saute about three minutes.
  5. Add the chicken stock and bring to a boil.
  6. 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.
  7. Stir in the bread crumbs to combine completely.
  8. Turn the mixture out onto a sheet pan to cool.
  9. 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.
  10. Pack this hole with the cooled stuffing.
  11. (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.
  12. Do not cook through yet.
  13. You can prepare the dish up to this point and hold it in the refrigerator for later use the same day.
  14. (In fact, this helps the stuffing to set.) Let cool.
  15. To finish the stuffed pork, slice the tenderloin into discs about three-fourths inch thick.
  16. Coat lightly with flour, salt, and pepper.
  17. Heat the olive oil in a skillet on top of the stove and put the pork discs in.
  18. Put the skillet into a preheated 400-degree oven, and cook until medium-about six minutes-turning once.
  19. Remove pork and keep warm Make the sauce in the skillet in which the pork was roasted.
  20. Melt 1 Tbs of the butter, and saute the garlic and rosemary for about two minutes.
  21. Add the veal stock or demi glace.
  22. Bring to a boil, then remove from the heat.
  23. Whisk in the remainder of the butter to create an emulsified sauce.
  24. Spoon the sauce onto the plate and place the pork discs on top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 601.07 Kcal (2517 kJ)
Calories from fat 307.83 Kcal
% Daily Value*
Total Fat 34.2g 53%
Cholesterol 201.41mg 67%
Sodium 663.1mg 28%
Potassium 886.2mg 19%
Total Carbs 17.87g 6%
Sugars 6.21g 25%
Dietary Fiber 2.26g 9%
Protein 51.06g 102%
Vitamin C 40.8mg 68%
Vitamin A 1mg 32%
Iron 16.2mg 90%
Calcium 59.8mg 6%
Amount Per 100 g
Calories 133.51 Kcal (559 kJ)
Calories from fat 68.38 Kcal
% Daily Value*
Total Fat 7.6g 53%
Cholesterol 44.74mg 67%
Sodium 147.29mg 28%
Potassium 196.85mg 19%
Total Carbs 3.97g 6%
Sugars 1.38g 25%
Dietary Fiber 0.5g 9%
Protein 11.34g 102%
Vitamin C 9.1mg 68%
Vitamin A 0.2mg 32%
Iron 3.6mg 90%
Calcium 13.3mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.4
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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