Spice-Crusted Pork Tenderloin with Andouille Sausage Gravy |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 tablespoons butter |
3 tablespoons all purpose flour |
1/2 cup minced red bell pepper |
1/4 cup minced onion |
1 1/2 cups canned low-salt chicken broth |
1/2 cup 1/4-inch cubes andouille sausage* (about 2 ounces) |
1/4 teaspoon cayenne pepper |
2 tablespoons ground cumin |
2 tablespoons ground coriander |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
24 ounces pork tenderloin, cut into 4 pieces |
3 tablespoons olive oil |
2 tablespoons minced fresh parsley |
Directions:
1. 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.
2. 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.
3. * 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.
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