Seafood Stuffed Pork Tenderloin with Shrimp Sauce
Stop making simple meals and try this savory dish that is bound to change your cooking ways!
Yield
12 servingsPrep
40 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
pork tenderloin
|
|
| 1 ¾ | sticks |
butter
|
|
| ½ | pint |
heavy whipping cream
|
*
|
| ½ | teaspoon |
thyme
|
*
|
| 1 | pound |
shrimp
small, peeled |
|
| 1 | pound |
crawfish tails
|
|
| ¾ | cups |
scallions, spring or green onions
chopped |
|
| ½ | cup |
parsley leaves
chopped |
|
| 1 | tablespoon |
garlic
minced |
|
| ¾ | teaspoons |
oregano
|
|
| 1 | tablespoon |
onions
chopped |
|
| 1 | tablespoon |
honey
|
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 4 | tablespoons |
water
|
|
| ½ | teaspoon |
white pepper
|
|
| 1 | teaspoon |
salt
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
and cayenne pepper, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
pork tenderloin
|
|
| 197.8 | g |
butter
|
|
| 237 | ml |
heavy whipping cream
|
*
|
| 2.5 | ml |
thyme
|
*
|
| 453.6 | g |
shrimp
small, peeled |
|
| 453.6 | g |
crawfish tails
|
|
| 177 | ml |
scallions, spring or green onions
chopped |
|
| 118 | ml |
parsley leaves
chopped |
|
| 15 | ml |
garlic
minced |
|
| 3.8 | ml |
oregano
|
|
| 15 | ml |
onions
chopped |
|
| 15 | ml |
honey
|
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 6E+1 | ml |
water
|
|
| 2.5 | ml |
white pepper
|
|
| 5 | ml |
salt
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
and cayenne pepper, to taste |
*
|
Directions
Slice pork loin down center. Season well with salt, red pepper and black pepper to taste. Heat ¾ stick of butter in saucepan. Sauté ½ cup green onions, ¼ cup parsley, garlic and ¼ teaspoon oregano for five minutes. Add ¾ pound crawfish tails and sauté five minutes.
Place pork loin on foil and pour the above mixture down center. Tie with string to hold mixture in and fold up sides of foil. Place on top of grill, cover, and add two handfulls wet mesquite chips to hot coals.
Prepare basting sauce by heating together ½ stick butter, 1 tablespoon honey, 2 tablespoons Worcestershire sauce, and 4 tablespoons water. After loin begins to brown, baste every 10 minutes.
Prepare shrimp sauce by heating ½ stick butter. Add 1 tablespoon chopped onions, ¼ cup green onions and ¼ cup parsley, sauté five minutes. Add ½ teaspoon thyme, ½ teaspoon white pepper, 1 teaspoon salt, ½ teaspoon oregano, 1 dash Tabasco sauce, 2 dashes Worchestershire sauce, shrimp and ¼ pound crawfish tails. Sauté 5 minutes. Add whipping cream and sauté 3 minutes.
Remove loin from grill and cut into 1-inch slices. Pour a portion of shrimp sauce over each slice and enjoy!
