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Blackened Stuffed Pork Tenderloin, Dirty Rice and Chayote Slaw

Pork Stuffing

Ingredients:

  • ¼ cup celery
  • ¼ cup red bell pepper
  • ¼ cup shallots
  • ¼ cup onion
  • 2 chipotles
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 ½ quart chicken stock
  • 1 ½ quart bread crumbs

Directions

Sautee celery, red bell pepper, shallots, onion, chipotles until soft and add seasonings and deglaze with chicken stock and let the mixture come to a boil and add bread crumbs. Stir remove from heat and cover.

Clean a pork tenderloin and filet open and pound flat. Take stuffing after it has cooled and place in middle and roll up tenderloin and tie.

Chayote Slaw

Ingredients:

  • 1 merliton
  • 1 red bell pepper
  • ½ cup red cabbage
  • ½ jalapeno
  • * 1/4 cup sugar
  • 1/4 cup cider vin
  • 2 TBS salt
  • 1 cup mayo

Directions:

Julienne merliton, red bell Pepper, jalapeno, and cabbage. Mix sugar, vin and salt with mayo and mix together with Julienne veg.

Dirty Rice

Ingredients:

  • 1 red bell pepper
  • 1 green bell
  • 5 onions
  • 5 stalk celery
  • 1/4 link andouille sausage
  • 5 cup pecans
  • 1 bulb garlic
  • 1 TBS thyme
  • 1 TBS Marjoram
  • 1TBS Fennel Seed
  • 1 TBS Celery Seed
  • 1 TBS Coriander
  • 1 TBS cayenne
  • Salt and pepper to taste
  • 5 quart rice
  • 1/2 lb chicken livers
  • 1 quarts Chicken Stock

Method

Sautee first 7 ingredients until tender and add seasonings and mix thoroughly. Poach chicken livers in stock for 5 minutes and remove and reserve liquid. Mince livers and add to veg. Add chicken stock to rice and cook on stove. Once rice is cooked fold in livers and veg. Adjust seasoning if needed.

N'awlins Recipes | Restaurant Guide

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