Stuffed pork Tenderloin

Crescent City Farmers Market home I Return to Chef, Vendor and Other Recipes I Subscribe to the eMarket Newsletters

Recipe courtesy of Chef Scott Varnedoe of Cafe Marigny

Cafe Marigny
1913 Royal Street
New Orleans, La
945.4472

The Best of Show winning recipe from last year's Louisiana Gold Culinary Classic was from Chef Scott Varnedoe of Café Marigny.

Café Marigny's Asian Sausage Stuffed Pork Tenderloin with Asian Noodles, Bok Choy, Sweet Soy Reduction, Sesame Curry Aioli and Spicy Wasabi Aioli, Chef Scott Varnedoe

Ingredients for Sausage:
1/4 lb. Ground pork
1/4 lb. Rough ground shrimp
1/2 onion, diced fine and sautéed (cooled)
1/2 red bell pepper, diced fine and sautéed (cooled)
1 tablespoon oyster sauce
2 tablespoons rice wine vinegar
1/4 cup carrot, diced fine and sautéed (cooled)
1 package rough chopped sprouts
salt, pepper to taste
1 pureed jalapeno
2 tablespoons curry powder

Method: mix all ingredients together, season and cook a small patty in a sauté pan. Check to see if seasonings are to your liking. Force mixture into hog casings using a sausage maker and its directions. Poach sausage in boiling sate water until firm. Let cool to room temperature and freeze completely.

Ingredients for Marinade:
1/4 cup soy sauce
1/4 cup teriyaki sauce
3 tablespoons chopped fresh garlic
3 tablespoons chopped fresh ginger
5 tablespoons rice wine vinegar
water to cut saltiness of soy
1/3 cup honey
5 pork tenderloins

Method: Shove a clean and sterilized sharpening steel through the middle of the pork tenderloins, end to end. Take a link of frozen Asian sausage and shove into the hole. Repeat with remaining tenderloins and marinate them for at least 24 hours until the meat takes on a darker color. Cook them seasoned with salt and pepper on a grill to pick up the grill flavor. Put into a 350 degree oven for about 7-10 minutes, until you achieve an internal temperature of 150 degrees for medium rare.

Ingredients for Sweet Soy and Ginger Reduction:
1/4 cup soy sauce
3 tablespoons chopped ginger
3 tablespoons chopped garlic
4 tablespoons rice wine vinegar
1/4 cup onion, diced
1/3 cup honey
water to cut saltiness of soy
3 tablespoons brown sugar
Method: Sauté all vegetables until tender, then add remaining ingredients and reduce by half and it can coat the back of a stainless steel spoon. Strain and keep warm until ready to serve.

Ingredients for Spicy Wasabi Aioli:
2 tablespoons wasabi powder
1 tablespoon rice wine vinegar
2 tablespoons cold water
pinch of salt
1 egg yolk
1 cup canola oil
pinch of sugar
Method: mix all ingredients together except for the egg and oil. When ingredients are well incorporated, whisk in the egg yolk and in a slow, steady stream drizzle whisk in the oil until until aioli or mayonnaise forms. Store in a squirt bottle in the fridge until needed. Serves 10

Return to Chef, Vendor and Other Recipes

Crescent City Farmers Market • Subscribe to the eMarket Newsletters