Paul Prudhomme Pork Tenderloin Recipes

CHEF PAUL'S PORK ROAST

Steps:

• Heat the butter and oil in a skillet over high heat.
• Add the onions.
• Cook, stirring frequently, until the onions are just beginning to brown on the edges, about 5 minutes.
• Add the celery and bell peppers.
• Cook, stirring frequently, until the celery and peppers are softened, about 2 minutes.
• Add the garlic and stir well.
• Add the seasoning and cook until it darkens slightly, about 2 minutes.
• Remove from heat and set aside to cool.
• Preheat the oven to 275°F.
• Place the roast in a baking pan, fat side up.
• Make several slits in the meat with a knife, to form pockets, being careful not to cut through to the bottom. If you make the slits lengthwise, every slice will have some of the stuffing in it.
• Stuff the pockets generously with some of the vegetable mixture.
• Spread the remaining vegetable mixture over the top of the roast and rub a little on the sides.
• Roast uncovered at 275°F until meat is tender, about 4 hours.

PAUL PRUDHOMME'S ROAST PORK WITH GINGERSNAP GRAVY

Steps:

• Preheat oven to 325 degrees F.
• Saute onion, green bell pepper, celery, garlic, salt, pepper, paprika, thyme, and mustard in butter in large heavy skillet over medium-high heat for 4-5 minutes or until vegetables soften; remove from heat.
• Place roast in shallow roasting pan; fat side up.
• Make several slits with sharp knife in the top of the roast, cutting downward, but not through to the bottom.
• Stuff pockets with the vegetable filling.
• Roast in preheated oven for 1 hours or more, or until a meat thermometer reads the temperature you desire (160 degrees-for medium; 170 degrees for well-done).
• Remove roast from pan; keep warm; reserve pan drippings.
• To prepare gingersnap gravy, pour off pan juices into a 1 cup measure; skim off fat.
• Add enough water to make 1 cup and pour back into the pan.
• Set pan on top of the stove over medium-high heat, and simmer for 2 minutes, scraping brown bits from the bottom of the pan; remove from heat.
• Saute chopped onion, chopped celery, minced garlic in butter in large skillet for 4-6 minutes.
• Add ginger, salt, pepper, thyme, sage, and cumin, mixing well; cook 5 minutes.
• Add pan juices from roasting pan and the can of beef broth.
• Bring all to the boiling, then lower heat and simmer, uncovered, for 3 minutes.
• Break gingersnaps into pieces and add to skillet.
• Cook gravy until cookies absorb liquid, then whisk until smooth; simmer 10 minutes more.
• Strain gravy, and keep warm.
• To serve, slice pork into medallions, and spoon a little gravy over meat; serve extra gravy on the table.

PAUL PRUDHOMME'S CAJUN MEAT LOAF

Steps:

• Combine the seasoning mix ingredients in a small bowl and set aside.
• Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire and seasoning mix.
• Saute until mixture starts sticking excessively; about 6 minutes, stirring occasionally and scraping the pan bottom well.
• Stir in the milk and catsup.
• Continue cooking for about 2 minutes, stirring occasionally.
• Remove from heat and allow mixture to cool to room temperature. REMOVE BAY LEAVES.
• Place ground beef and pork in an ungreased 9 x 13 inch baking pan.
• Add the eggs, cooked vegetable mixture (cooled) and the bread crumbs. Mix by hand until thoroughly combined.
• In the center of the pan, shape the mixture into a loaf that is about 1 1/2 inches high, 6 inches wide and 12 inches long.
• Bake uncovered at 350° for 25 minutes, then raise heat to 400° and continue to cook until done, about 35 minutes longer.
• Serve Immediately as is or with "Very Hot Cajun Sauce for Beef".

STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
• Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
• Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
• Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

PAUL PRUDHOMME'S POORMAN'S JAMBALAYA

Steps:

• Seasoning Mix: Combine all the ingredients in a small bowl and set aside.
• Jambalaya: Use a large, heavy skillet, cast iron is best; over high heat melt margarine; add tasso and andouille, or ham and sausage, and cook 5 minutes, stirring occasionally.
• Add onions, celery, bell pepper, seasoning mix and garlic; stir and cook 10-12 minutes until well browned, scraping the bottom of the pan well.
• Stir in rice and cook 5 minutes, again scraping the pan bottom often; add stock.
• Bring mixture to boil; reduce heat and simmer, uncovered, about 20 minutes, until rice is tender but still a bit crunchy; stir a bit towards the end of the cooking time; remove bay leaves and serve.

PAUL PRUDHOMME'S BLACKENED SEASONING BLEND

Steps:

• Mix all ingredients well.
• This seasoning is fantastic when used on not only fish, but chicken and steak as well.
• Dip the meats in melted butter and then into this mix before cooking.

PORK WITH GORGONZOLA SAUCE

Steps:

• For pork:
• Oil large rimmed baking sheet. Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Sprinkle pork tenderloins with salt and pepper. Heat heavy large nonstick skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Transfer seared pork to prepared baking sheet. Spread Dijon mustard mixture over all sides of pork. (Can be prepared up to 2 hours ahead. Refrigerate pork uncovered.)
• Preheat oven to 425°F. Roast pork until thermometer inserted into thickest part of meat registers 150°F, about 30 minutes. Remove from oven and let stand 5 minutes.
• Meanwhile, prepare sauce:
• Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes.
• Slice pork and transfer to plates. Ladle some sauce over pork. Serve, passing additional sauce separately.