- 3 tablespoons all purpose flour
- 1/2 cup minced red bell pepper
- 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
- 1/2 teaspoon ground black pepper
- 24 ounces pork tenderloin, cut into 4 pieces
- 2 tablespoons minced fresh parsley
Preheat oven to 400°F. Melt butter in heavy small saucepan over medium-low heat. Add flour; cook until mixture is dark golden brown, stirring frequently, about 20 minutes. Add bell pepper and onion; sauté 3 minutes. Gradually whisk in broth. Add sausage and cayenne; increase heat and simmer 5 minutes, stirring often. Season with salt and pepper.
Mix cumin, coriander, salt, and pepper in medium bowl. Dredge pork in spices. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork and brown on all sides, about 8 minutes. Transfer skillet to oven; roast pork until thermometer registers 160°F, about 10 minutes. Transfer to cutting board. Let stand 5 minutes. Slice pork 1/2 inch thick. Divide among 4 plates. Rewarm gravy. Mix in parsley. Pour gravy over pork and serve.