CAJUN SPICED PORK TENDERLOIN W/ BUTTER BEAN ANDOUILLE SAUSAGE AND SWEET POTATO RAGOUT
Southern style dish using elements of southern cuisine
2 Tb Olive oil
1 ea. Pork tenderloin
1 Tb Garlic powder
1 Tb Onion powder
3 Tb Cajun seasoning
3 Tb Olive oil
2 – 3 Tb Olive oil
1 Tb Chopped garlic
¼ cp Chopped onion or shallots
1 Tb Finely chopped ginger
¼ cp Red peppers
¼ cp Green peppers
¼ cp Celery, diced
1 Tb Zatarans Creole Seasoning
2 cp Andouille sausage, diced or sliced
2 cp Chicken stock or water
2 cp Sweet potato puree*
1 ea. 15ozs Canned butter beans, drained & rinsed, brand of choice
2 cps Diced grape tomatoes
8 ea. Medium size okra, ends and tips removed and sliced in ½” cuts
1 Tsp Fresh thyme leaves, chopped
Zest One medium lemon
2 Tb Chopped cilantro
Cilantro sprigs for garnish
1. In large sauté pan on medium heat add oil. When hot add onions, garlic, ginger and cook for about 30 seconds then add the next three ingredients. Sautee them for about two minutes then add the sausage. Cook for two minutes then add liquid and sweet potato puree. Stir well.
2. Let cook for 10 minutes then add the remaining ingredients. Stir well then cook for another 5 minutes then remove from heat.
3. Heat oven to 375 deg. Cut tenderloin in 3 equal pieces and rub with oil. Add spices in a small bowl, mix well. Season meat. Refrigerate for an hour or overnight. Heat oil in medium heat in large sauté pan. Add meat and sear two minutes on each side. Place in oven for about 10 minutes then remove. Let rest for about 3 minute before slicing into the meat.
4. Spoon ragout in a bowl and placed sliced meat over top and cilantro leaf for garnish to serve.
*Large sweet potato, peeled and cooked then pureed in blender or food processor
The tenderloin can be grilled either on a outdoor grill or on inside in a pan grill
By Chef Irie