Andouille Stuffed Pork Tenderloin With Rosemary Butter Glaze

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Steps

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Melt the butter in a large skillet over high heat.

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Add half each of the onions , celery , and bell pepper , and saute until lightly browned.

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Add the remaining onions , celery , and bell pepper , along with the andouille , butter , and tabasco.

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Saute about three minutes.

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Add the chicken stock and bring to a boil.

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Reduce to a simmer and cook until most of the fat rises to the surface.

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Skim this off , and cook until all the liquid has been absorbed , but the mixture is still moist.

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Stir in the bread crumbs to combine completely.

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Turn the mixture out onto a sheet pan to cool.

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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.

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Pack this hole with the cooled stuffing.

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Heat up a grill or a large cast iron skillet , and sear the outside of the stuffed tenderloins.

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Do not cook through yet.

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You can prepare the dish up to this point and hold it in the refrigerator for later use the sam.

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Ingredients

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pork tenderloin, olive oil, unsalted butter, onions, celery, bell pepper, andouille sausage, butter, garlic, tabasco sauce, chicken stock, fresh breadcrumb, fresh rosemary, veal stock