Oyster-Stuffed Pork Loin
Yield
12 servingsPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
pork loin
boneless |
|
| ½ | cup |
vegetable oil
|
|
| 2 | cups |
onions
chopped |
|
| 2 | cups |
celery
chopped |
|
| 2 | cups |
scallions, spring or green onions
|
|
| 10 | cloves |
garlic
minced |
|
| 1 | pint |
heavy whipping cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
pork loin
boneless |
|
| 118 | ml |
vegetable oil
|
|
| 473 | ml |
onions
chopped |
|
| 473 | ml |
celery
chopped |
|
| 473 | ml |
scallions, spring or green onions
|
|
| 1E+1 | cloves |
garlic
minced |
|
| 473 | ml |
heavy whipping cream
|
*
|
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.
