My name is Sue. I am using my husband's login (Smokin' in AZ) to post a cook that we did with leftover smoked pork tenderloin. Here goes…
We decided it was time to make a pot of Cassoulet. This may sound foofy, but it is just a French named meat and bean stew. We’ve been making this recipe for several years that we found from Taste of Home. But, we decided to make it even better by including smoked pork tenderloin that was leftover from our Anniversary cook. The recipe we had used for the pork was Jeff’s Cherry Bourbon Smoked Pork Tenderloin, which we cooked on our RecTec with Competition Blend Lumberjack pellets. However, for the Cassoulet, we didn’t need the delicious Cherry Bourbon Compote, darn it.
The original recipe is https://www.tasteofhome.com/recipes/cassoulet-for-the-gang/
Ingredients – Our modifications:
1 pound smoked pork tenderloin, cut into 1/2-inch pieces
1 pound smoked turkey kielbasa, cut into 1/2-inch pieces
1 tablespoon EVOO
3 medium carrots, chopped
1 large onion, diced
4 garlic cloves, minced
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes
1 can (14-1/2 ounces) reduced-sodium chicken broth
3 teaspoons Herbes de Provence
1-1/2 teaspoons garlic powder
1-1/2 teaspoons dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
3 cans (15-1/2 ounces each) great northern beans, rinsed and drained, divided
3/4 cup white wine or additional chicken broth, divided
And, of course, Wine for the Chef to drink while preparing the meal…
In a Dutch oven coated with cooking spray, saute kielbasa in oil until lightly browned. Add leftover smoked pork tenderloin. We use our Dutch Oven as specified in the recipe. It is a great low and slow cooking vessel.
Add carrots and onion; saute. Add garlic.
Stir in the tomatoes, broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Place 1 can of beans in a food processor; add 1/4 cup wine. Cover and process until pureed. Stir into meat mixture.
Everything in the pool…Stir in the remaining beans and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until meat and vegetables are tender.
I wasn't going to do this post, so I didn't take any plated pics - sorry guys. But, here is a final pic of the completed cook. It is really easy and delish, so I encourage you all to try it. Bon Appetit...
John said to say, "thanks for looking"
We decided it was time to make a pot of Cassoulet. This may sound foofy, but it is just a French named meat and bean stew. We’ve been making this recipe for several years that we found from Taste of Home. But, we decided to make it even better by including smoked pork tenderloin that was leftover from our Anniversary cook. The recipe we had used for the pork was Jeff’s Cherry Bourbon Smoked Pork Tenderloin, which we cooked on our RecTec with Competition Blend Lumberjack pellets. However, for the Cassoulet, we didn’t need the delicious Cherry Bourbon Compote, darn it.
The original recipe is https://www.tasteofhome.com/recipes/cassoulet-for-the-gang/
Ingredients – Our modifications:
1 pound smoked pork tenderloin, cut into 1/2-inch pieces
1 pound smoked turkey kielbasa, cut into 1/2-inch pieces
1 tablespoon EVOO
3 medium carrots, chopped
1 large onion, diced
4 garlic cloves, minced
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes
1 can (14-1/2 ounces) reduced-sodium chicken broth
3 teaspoons Herbes de Provence
1-1/2 teaspoons garlic powder
1-1/2 teaspoons dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
3 cans (15-1/2 ounces each) great northern beans, rinsed and drained, divided
3/4 cup white wine or additional chicken broth, divided
And, of course, Wine for the Chef to drink while preparing the meal…
In a Dutch oven coated with cooking spray, saute kielbasa in oil until lightly browned. Add leftover smoked pork tenderloin. We use our Dutch Oven as specified in the recipe. It is a great low and slow cooking vessel.
Add carrots and onion; saute. Add garlic.
Stir in the tomatoes, broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Place 1 can of beans in a food processor; add 1/4 cup wine. Cover and process until pureed. Stir into meat mixture.
Everything in the pool…Stir in the remaining beans and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until meat and vegetables are tender.
I wasn't going to do this post, so I didn't take any plated pics - sorry guys. But, here is a final pic of the completed cook. It is really easy and delish, so I encourage you all to try it. Bon Appetit...
John said to say, "thanks for looking"
