James Dickinson photo
The Great Seasons restaurant connected with Todd Schneider's Seasonings Fine Catering and Event Planning business ( 11400 W. Huguenot Road, Suite 109; 594-7008 ) in the Shoppes at Bellgrade
recently brought in a new executive chef, Phil Minor, revamped its menu and added dinner hours. Minor describes the menu as eclectic, including thin-crust pizza, Irish-influenced dishes, vegetarian items, New Zealand rack of lamb and a little Asian spice. Entrées, priced between $14 and $20, can also be ordered in smaller portions for about half the cost. The recipe that follows contains andouille sausage, giving it a Southern flavor.
Great Seasons' Stuffed Pork
Serves 4 to 6
- 1 1/2 pounds of pork tenderloin
- 5 ounces of andouille sausage
- 1 pear, peeled, cored and diced
- 3 ounces of unsalted butter
- 5 ounces of panko (Japanese bread crumbs)
- 1/2 bunch of sage, chopped fine
- 2 cloves of minced garlic
Clean the silverskin (shiny, connective tissue) from the tenderloin as well as possible, then butterfly the tenderloin. Pound the loin to about 1/4 inch thick. Briefly sauté the andouille sausage, pear, sage and garlic. Add the butter and panko crumbs until the stuffing is slightly wet from the melted butter. Add the salt and pepper. Place the tenderloin on greased aluminum foil and line it with stuffing. Then roll the loin tightly in the foil and twist the ends to make a tight tube. Bake it in a preheated oven at 400 degrees for 15 minutes. Then cut the ends of the foil and unwrap the tenderloin. Slice it in whatever way suits you — thin roulades or simply one piece per serving.