Tenderloin of Pork St. John Garnished with Sweet Potato Rosette
Almost any tenderloin of meat is made more interesting by stuffing that adds visual interest as well as flavor. Here pork tenderloin becomes a succulent treat with the addition of an andouille-apple stuffing.
- Sweet Potato Rosette
- Sweet Potato - 1 large
- Brown Sugar - 1 tablespoon
- Unsalted Butter - 2 tablespoons
- Salt - 1/4 teaspoon
- Heavy (whipping) cream - 3 tablespoons
- Egg Yolks - 2
- Andouille-Apple Stuffing
- Olive Oil - 1/4 cup
- New Onions - 1 cup, finely diced
- Bell Pepper - 1/2 cup, finely diced
- Celery - 1/4 cup, finely diced
- Andouille Sausage - 12 ounces, removed from casings and coarsely ground
- Granny Smith apples - 2, peeled, cored, and minced
- Garlic - 1 teaspoon, minced
- Salt - 1/2 teaspoon
- Freshly ground black pepper - 1/4 teaspoon
- Day-old French Bread Cubes - 1-1/2 cups
- Unsalted Butter - 3/4 cup (1-1/2 sticks)
- Port Wine - 1/2 cup
- Dry white wine - 1/2 cup
- Pork Tenderloins - 1-1/2 pounds, trimmed and sprinkled with water
To make the rosettes: Preheat the oven to 350 F. Bake the potato for 30 minutes, or until the center is soft. In a small mixing bowl, combine the potato and other ingredients and mash until smooth. Put the mixture in a pastry bag fitted with a 1/2-inch tip and pipe rosettes onto buttered wax paper, making the rosettes about 1-1/2 inch in diameter. With a spatula, transfer the rosettes to a lightly greased baking sheet and bake for 8 minutes, until firm. Keep warm.
To make the stuffing: Preheat the oven to 350 F. In a large saute pan or skillet over medium heat, heat the oil and saute the onions, bell pepper, and celery until the onions are translucent, about 3 minutes. Add the andouille, apples, garlic, salt, and pepper. Cook for about 5 minutes. Add the bread and mix well. Set aside to cool.
Cut the pork tenderloins into 6-ounce portions, each about 4 inches long. Using a sharp boning knife, make an insertion in each end of each tenderloin. Using your fingers, hollow out each loin and fill with the stuffing.
Heat 1/2 cup (1 stick) of the butter in a large ovenproof saute pan or skillet and brown the tenderloins on all sides. Remove the meat from the pan, pour in the pork and white wine, and cook and stir over medium heat to scrape up the browned bits from the bottom. Return the meat to the pan, cover, and bake for about 15 minutes for medium rare.
To serve: Cut each portion of meat into 3/8-inch-thick slices; set aside and keep warm. Strain the pan liquid through a fine-meshed sieve into a medium saucepan. Cook over medium heat for several minutes to reduce by half, and swirl in the remaining four tablespoons of butter. Divide the tenderloin slices among four warmed plates and ladle the sauce over them. Garnish each with a sweet potato rosette.