Chef Jackie Demario Sneed – Margaritaville Resort Casino

Creole Stuffed Pork Tenderloin Accompanied by Tricolored Cauliflower Puree and Rainbow Carrots with Haricot Vert, Finished with Red Wine Pan Sauce

 

Chef Jackie Demario Sneed from Riverview Restaurant and Brewhouse at Margaritaville Resort Casino – Bossier City, Louisiana

 

About this dish: This recipe reflects our love of Louisiana. The veggies we use are locally farmed and organic from Shreveport’s Mahaffey Farms. The pork comes from south Louisiana, and we recommend pairing it with “318”  (a beer from a local Shreveport Brewery.)

Tenderloin and Stuffing ingredients:

• 20oz cleaned, trimmed and butterfly pork loin
• 3 Tbs Creole seasoning
• 8 oz pre-done stuffing mix
• 1-5 oz blackened chicken breast 1/2 thick
• 2-3 oz strips of andouille sausage cut lengthwise
• 2-2 oz slices of Tasso cut lengthwise
• 2 tbs olive oil
• 2 oz medium diced carrots
• 2 oz medium celery
• 2 oz medium diced white onion
• 2 fresh garlic cloves
• 1 rosemary sprig

Tenderloin and Stuffing directions:

1.  First place butterfly tenderloin on cutting board, then lightly season with 1 Tbs creole seasoning.
2.  Spread stuffing mixture evenly on pork.
3.  Lay andouille strip on left hand side of pork.
4. Then lay chicken breast on top of andouille.
5. Lay Tasso ham on top of chicken.
6. Start rolling, making sure roll is tight.
7. Next, use twine at both ends and in middle of pork so there will be even cooking.
8. Add remainder of seasoning on outside of pork.
9. Then in a 14 inch saute pan, add oil.
10. Turn burner on high when oil starts to smoke.
11. Lightly sear pork on all sides. This should take 1 min on each side.
12. Add carrots, celery, onion, garlic and rosemary to pan.
13. Bake pork loin at 325 Degrees 30-35min, depending on oven. The internal temperature should be 160 degrees.
14. Remove pork from pan to plate and wrap with foil.
15. Let rest for 15 minutes so juices can redistribute.
16. After resting, cut pork into two inch medallions.

Pan Sauce Red Wine Reduction Ingredients:

• 16 oz chicken stock
• 4 oz red wine
• Salt & pepper to taste
• 2 oz cold butter unsalted

Pan Sauce Red Wine Reduction directions: 

1. Once pork is resting, place pan on med-high heat and  deglaze pan with wine and chicken stock.
2. Let reduce by ¾ and pour sauce through strainer.
3. Add salt, pepper and cold butter, then set aside.

Purple Cauliflower Puree ingredients: 

• 8 oz purple cauliflower
• 12 oz 2% milk
• 1 Tbs kosher salt
• 3oz Whole butter

Purple Cauliflower Puree directions:

1. In a small sauce pot, add milk and purple cauliflower.
2. Bring to boil, then cook for 3 min on high.
3. Drain off milk and add salt and cauliflower to Robocoup.
4. Mix on high until smooth, then fold in butter.

Cauliflower Potato Puree ingredients:

• 4 oz  white cauliflower
• 4 oz Yukon gold potato medium dice
• 12 oz 2% milk
• 1 Tbs kosher salt

Cauliflower Potato Puree directions:

1. In a small sauce pot, add milk, cauliflower, and  potato.
2. Bring to boil, then cook for 6 min on high.
3. Drain off milk, then add salt, cauliflower and potato to Robocoup.
4. Mix on high until smooth, then fold in butter.

Saute Rainbow Carrots with Haricot vert ingredients:

• 6 oz tricolor carrots
• 2 Tbs whole butter
• 1 Tb chopped garlic
• Salt & pepper to taste

Saute Rainbow Carrots with Haricot vert directions:

1.  In an 8”saute pan over medium heat, melt butter and add carrots.
2. Cook for 3 min, then add garlic and Haricot Vert, and saute 3 min more.
3. Add salt and pepper.

 

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