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Epicurious

Spice-Crusted Pork Tenderloin with Andouille Sausage Gravy

4.1

(36)

Recipe information

  • Yield

    Makes 4 servings

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

Preparation

  1. Step 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.

    Step 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.

    Step 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.
TagsPork TenderloinPorkMeatSausageMainDinnerNut FreeSearRoastWinterBon Appétit
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