Andouille Sausage Stuffed Pork Tenderloin

Fancy enough for a dinner party, easy enough for tonight’s supper.
Share This Recipe:

INGREDIENTS

2 Pork Tenderloins, trimmed
ANDOUILLE STUFFING:
1 tablespoon unsalted butter
1 large onion, chopped
1 cup course cornbread crumbs
1 package Aidells Cajun Style Andouille Sausage, finely chopped
2 teaspoons fresh thyme, finely chopped
1/4 cup chicken broth or stock
SAUCE:
1/4 cup bourbon whiskey
1/4 cup cider vinegar
1/2 cup dark brown sugar
2 teaspoons vanilla
zest of one orange
Salt and freshly ground black pepper

COOKING INSTRUCTIONS

  1. In a saucepan, combine the sauce ingredients and bring to a boil.

  2. Reduce to a simmer and cook until thickened, about 20 minutes.