Crawfish Stuffed Pork Tenderloin with Herbed Tasso Cream Sauce
Crawfish Stuffed Pork Tenderloin with Herbed Tasso Cream Sauce
Crawfish Stuffed Pork Tenderloin with Herbed Tasso Cream Sauce
Crawfish Stuffed Pork Tenderloin with Herbed Tasso Cream Sauce

Ingredients

1 package pork tenderloin (will contain two tenderloins)
½ pound chopped crawfish tails
¼ cup finely diced andouille
¼ cup minced onions
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
2 Tbl Savory Steak & Chop
Salt & Cracked Black Pepper
1 oz House Blend
Roasted Garlic Avocado Oil or All Natural Avocado Oil
Herbed Tasso Cream Sauce

Pork 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. Complete in under an hour, this knockout dish is a feast for the eyes and tastebuds.

Instructions

1.Preheat oven to 375°F.
2.Using a paring knife, trim any excess fat, silverskin and connective tissue from the pork tenderloin. Begin making making cuts long ways on the tenderloin. Make shallow cuts and pull the tenderloin away from the cut. Continue making these cuts in order to achieve a flattened piece. Repeat with the second tenderloin. Place the tenderloins between two pieces of plastic wrap and pound lightly to flatten.
3.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. Tie with butcher’s twine and season on all sides with salt, cracked black pepper and liberally with Red Stick Spice Company House Blend.

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