oyster-stuffed pork loin with apple cider cre

10 Servings
6 pounds Boneless pork top loin
½ cup Oil
2 cups Onions -- chopped
2 cups Celery -- chopped
2 cups Green onion -- chopped
10  Cloves garlic -- minced
2 tablespoons Seafood base
1 pint Heavy cream
  Seasoned bread crumbs
  Red peppercorns -- crushed
  Thyme -- to taste
  Salt -- to taste
  Apple Cider Cream Sauce
  Oyster -- reserve liquid

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 3-4 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 degrees until brown and tender. Cut into medallions. Place Apple Cider cream Sauce on serving plate. Place medallions on top of sauce.

Source: Cajun Revalations. Chef: Brit Shockley Silver Medal at the Culinary Classic 1990

Recipe By : Rhonda Guilbeaux From: Date: 05/30

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