New Orleans Menu

Ingredients

• 2 pork tenderloins
• 1 Tbs. olive oil
• Andouille stuffing:
• 2 Tbs. margarine
• 2 1/2 cups chopped onions
• 1/2 cup chopped celery
• 1 cup chopped bell pepper
• 1 lb. chopped andouille
• 2 Tbs. butter
• 1 Tbs. chopped garlic
• 1 tsp. Tabasco
• 1 cup chicken stock
• 3/4 cup fresh bread crumbs, very fine
• Roasted garlic-rosemary butter glaze:
• 3 Tbs. softened butter
• 2 cloves garlic
• 1/2 tsp. fresh rosemary, chopped
• 2 oz. highly reduced veal stock or demi-glace