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1
Melt the butter in a large skillet over high heat.
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2
Add half each of the onions, celery, and bell pepper, and saute until lightly browned.
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3
Add the remaining onions, celery, and bell pepper, along with the andouille, butter, and Tabasco.
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4
Saute about three minutes.
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5
Add the chicken stock and bring to a boil.
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6
Reduce to a simmer and cook until most of the fat rises to the surface; skim this off, and cook until all the liquid has been absorbed, but the mixture is still moist.
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7
Stir in the bread crumbs to combine completely.
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8
Turn the mixture out onto a sheet pan to cool.
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9
With a knife-sharpening steel or the handle of a wooden spoon, push a hole into the large end of the pork tenderloin, going in as deep as you can.
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10
Pack this hole with the cooled stuffing.
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11
(You will be surprised how much the meat will stretch, and how much stuffing will fit, but it does take a little patience.) Heat up a grill or a large cast iron skillet, and sear the outside of the stuffed tenderloins.
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12
Do not cook through yet.
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13
You can prepare the dish up to this point and hold it in the refrigerator for later use the same day.
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14
(In fact, this helps the stuffing to set.) Let cool.
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15
To finish the stuffed pork, slice the tenderloin into discs about three-fourths inch thick.
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16
Coat lightly with flour, salt, and pepper.
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17
Heat the olive oil in a skillet on top of the stove and put the pork discs in.
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18
Put the skillet into a preheated 400-degree oven, and cook until medium--about six minutes--turning once.
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19
Remove pork and keep warm Make the sauce in the skillet in which the pork was roasted.
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20
Melt 1 Tbs of the butter, and saute the garlic and rosemary for about two minutes.
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21
Add the veal stock or demi glace.
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22
Bring to a boil, then remove from the heat.
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23
Whisk in the remainder of the butter to create an emulsified sauce.
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24
Spoon the sauce onto the plate and place the pork discs on top.
