Tuesday, May 1, 2007

Seared Cajun Spiced Pork Tenderloin with Andouie Gravy and Celery Root Mashed Potatoes

The Recipe


6 Tbsp. canola or veg. oil
6 Tbsp. flour
1 cup minced red bell pepper
½ cup minced onion
½ cup minced celery
3 cups chicken stock
4 oz fully cooked Andouie sausage, chopped into ¼ in. dice
pinch cayenne (watch- Andouie may be hot!)
2 Tbsp chopped parsley

Heat oil over med. heat; whisk in flour to form roux; cook over med-low heat to medium brown, stirring occasionally, about 20 minutes. Be very careful not to let it burn. Add vegetables and sauté 3 minutes. Gradually whisk in broth. Add sausage and cayenne; simmer 5 minutes more. Can be set aside at this point until the pork is done. Rewarm and add parsley just before serving.


A 1 ½ lb. celeriac (aka celery root) cut into 1/2 in dice
3 lb. russet potatoes cut into 1 in dice
10 oz butter
4 oz. half and half or buttermilk
Kosher Salt and pepper, TT

Cook celeriac in boiling salted water for 5 min. Then add potatoes, cook until done, about 20 more minutes. Drain, and return to warm pot for 2 min to dry vegetables. Mash until smooth; lightly mix in butter and half and half, S&P to taste.


2 ½ lb. pork tenderloin (at least two)
1 1/2 Tbsp. dried Thyme
1 1/2 Tbsp. ground coriander
1 1/2 Tbsp. cumin
Kosher Salt and cracked Pepper
¼ cup olive oil

Preheat oven to 400. Mix spices; Salt & Pepper the pork. Dredge pork with spices, set aside. Heat oil in oven proof skillets. Sear tenderloins to a good golden brown on all sides, about 5 minutes per side. Put skillets in oven at 400; roast pork until reaches internal 140, about 10 minutes. Let rest while rewarming gravy. Slice thinly, and serve with mashed potatoes and gravy.

Serves 8 as a main course

The Story

You will love this. Oh, yes, you will. We're trying to eat less meat so I haven't made it in a while, and now I'm dreaming of it. Wonder if pork tenderloin is on sale this week...

Be careful- a pork tenderloin is not a pork loin. The tenderloins are often sold in cryovac packages and weigh between 1 and 1 1/2 lbs each. They usually require very little trimming once opened, but if you see any silverskin or fat lumps you should clean it up.

Celeriac (or Celery Root) is a knobby, bumpy root you can find in the produce section. If your supermarket doesn't have it, you can substitute more potatoes. You can lower the fat in the mashed potatoes by using buttermilk instead of the half and half- gives a nice tang to the potatoes.

1 comment:

Sharon GR said...

I just updated this recipe, having made it again this weekend. Be careful with the cayenne in the gravy; depending on the brand of Andouie you buy, the gravy may be plenty hot without pumping it up too much. You don't want to overwhelm the flavor of the pork!