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Boudin-Stuffed Pork Tenderloin with Blackberry Wine Sauce
ACADIANA TABLE28Ingredients
2Hours
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Ingredients
US|METRIC
5 SERVINGS
- 2 lb. pork roast (fat trimmed)
- water (for braising and boiling)
- 1/2 lb. pork liver
- 1 cup long-grain white rice (Louisiana, such as Supreme)
- 1 yellow onion (large, diced)
- 2 Tbsp. minced garlic
- 2 Tbsp. Cajun seasoning
- 1/2 Tbsp. cayenne pepper
- 1 bunch green onions (diced)
- ground black pepper
- kosher salt
- 1 dash hot sauce
- 3 lb. pork tenderloins
- 1 pkg. cream cheese
- 2 lb. boudin
- 1 lb. smoked bacon (thick cut)
- 2 Tbsp. Cajun seasoning
- 2 sprigs rosemary
- 2 cups white onion (finely diced)
- 2 Tbsp. garlic (finely diced)
- 1 btl. wine (blackberry)
- 1 Tbsp. molasses (sugarcane, such as Steen’s)
- 1 Tbsp. butter (unsalted)
- kosher salt
- ground black pepper (Freshly)
- 1 Tbsp. cornstarch (if needed)
- 1 Tbsp. cold water (if needed)
- 1 sprig rosemary (for garnish, optional)
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