Spice-Crusted Pork Tenderloin with Andouille Sausage Gravy

Butter, salted, 3 tbsp(remove)
*Flour, white, .1875 cup(remove)
*Red Bell Pepper (Peppers, sweet, red, raw) (USDA) (1 small, 74 g), 1 serving(remove)
*Campbell's Chicken Broth, Low Fat, 25% less salt, 1.5 cup(remove)
*Andouille Sausage - 2oz, 1 serving(remove)
Pepper, red or cayenne, .25 tsp(remove)
*Cumin - Ground, McCormick (1 tbsp), 2 tbsp(remove)
*Coriander Seed, Ground (1 Tbsp), 2 tbsp(remove)
Salt, 1 tsp(remove)
*Black Pepper (Ground), .5 tsp(remove)
Pork Tenderloin, 24 oz(remove)
Olive Oil, 3 tbsp(remove)

Preheat oven to 400°F. Melt butter in heavy small saucepan over medium-low heat. Add flour; cook until mixture is dark golden brown, stirring frequently, about 20 minutes. Add bell pepper and onion; sauté 3 minutes. Gradually whisk in broth. Add sausage and cayenne; increase heat and simmer 5 minutes, stirring often. Season with salt and pepper.

Mix cumin, coriander, salt, and pepper in medium bowl. Dredge pork in spices. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork and brown on all sides, about 8 minutes. Transfer skillet to oven; roast pork until thermometer registers 160°F, about 10 minutes. Transfer to cutting board. Let stand 5 minutes. Slice pork 1/2 inch thick. Divide among 4 plates. Rewarm gravy. Mix in parsley. Pour gravy over pork and serve.

* Andouille sausage can be found in specialty foods stores and some supermarkets. You can substitute hot links, kielbasa sausage, or smoked Hungarian sausage in these recipes.



Read More http://www.epicurious.com/recipes/food/views/Spice-Crusted-Pork-Tenderloin-with-Andouille-Sausage-Gravy-106214#ixzz24qrP66Ma

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KEWATERS.