Crawfish Stuffed Pork Tenderloin with Herbed Tasso Cream Sauce
4-6
1
hourPork tenderloin gets stuffed with a rich crawfish mixture and served with a show-stopping cream sauce. This beautiful dish has that “can’t quite put your finger on it” flavor, which is achieved with the addition of tarragon and the New Orleans-born liqueur Herbsaint. Our Savory Steak & Chop Blend features tarragon and lends itself perfectly to this easy-to-make, complex-in-flavor dish. Complete in under an hour, this knockout dish is a feast for the eyes and tastebuds.
Ingredients
For the Pork Tenderloin:
1 package pork tenderloin (will contain two tenderloins)
½ pound chopped crawfish tails
¼ cup finely diced andouille
¼ cup minced celery
¼ cup minced red bell pepper
1 tsp minced garlic
¼ cup sliced green onions
¼ cup chopped parsley
½ tsp Herbsaint
½ cup mayonnaise
½ cup Panko bread crumbs
Salt & Cracked Black Pepper
1 oz House Blend
For the Herbed Tasso Cream:
¼ cup unsalted butter
¼ cup tasso, finely diced
2 tsp dried Tarragon Leaf
1 Tbl minced shallots
1 Tbl minced garlic
1 tsp flour
2 Tbl white wine
1 cup heavy whipping cream
½-1 cup seafood stock
Salt and white pepper to taste
Instructions
- Preheat oven to 375°F.
- Using a sharp knife, butterfly the pork tenderloin. While pressing onto the meat with one hand, use your knife to make a gentle cut from top to bottom towards the center of the tenderloin. Open up the separated top part and continue making careful incisions along the length until you get close to the opposite end of the tenderloin. Stop making incisions at least an inch away from the other side.
- Tie with butcher’s twine and season on all sides with a little salt and cracked black pepper. Roast for 25-35 minutes or until a thermometer inserted in the center reads 140°F.
- In a bowl, create the stuffing by combining the crawfish, Andouille, onions, celery, red bell pepper, garlic, green onions, parsley, Herbsaint, mayonnaise, Panko and Savory Steak and Chop blend. Divide the stuffing between the two tenderloins. Spread evenly then roll the tenderloins to create a spiral effect.
- Allow to rest while making the sauce. In a skillet, melt butter over medium-high heat. Add the tasso and shallots and sauté for 3-5 minutes or until the shallots are wilted.
- Add the garlic and sauté just until fragrant taking care not to brown the garlic. Add the flour. Stir and cook until the flour smells fragrant and nutty. Add the dried Tarragon and wine. Stir and cook for 1 minute. Add the cream and stock and simmer to reduce by about half. Taste and adjust the salt and pepper to taste.
- Serve the sliced pork tenderloin on a buffet with the cream in a dish with a ladle on the side. To plate individual portions, pool the cream on the plate and place the serving of pork tenderloin on top.
