Spice-Crusted Pork Tenderloin with Andouille Sausage Gravy

Name: Spice-Crusted Pork Tenderloin with Andouille Sausage Gravy
Yield: 4 Servings
Ingredients: 3 tablespoons butter; 3 tablespoons all purpose flour; 1/2 cup minced red bell pepper; 1/4 cup minced onion; 1 1/2 cups canned low-salt chicken broth; 1/2 cup 1/4-inch cubes andouille sausage (about 2 ounces); 1/4 teaspoon cayenne pepper; 2 tablespoons ground cumin; 2 tablespoons ground coriander; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 24 ounces pork tenderloin, cut into 4 pieces; 3 tablespoons olive oil; 2 tablespoons minced fresh parsley

By David Page and Barbara Shinn

January 31, 2002

Recipe notes