Oyster-Stuffed Pork Loin

Directions

Spiral cut pork loin until it is shaped rectangular and about ½ inch thick.

In saucepan, brown onion, celery and bell pepper.

Add oysters and oyster liquid.

Cook 3 to 4 minutes. Add seafood base and heavy cream.

Cook 5 minutes. Add breadcrumbs to thicken.

If too thick, add more cream and adjust seasonings.

Cool.

Spread mixture evenly over pork. Start at one end rolling up pork to give a jellyroll effect.

Tie with butcher’s knot. roll in crushed red pepercorns.

Bake at 350℉ (180℃) until brown and tender.

Cut into medallions.

Place Apple Cider cream Sauce on serving plate.

Place medallions on top of sauce.