Seafood stuffed pork tenderloin with shrimp sauce

12 servings

Ingredients

Quantity Ingredient
4 pounds Pork tenderloin
1¾ Sticks butter
½ pint Whipping cream
½ teaspoon Thyme
1 pounds Peeled small shrimp
1 pounds Crawfish tails
¾ cup Chopped green onions
½ cup Chopped parsley
1 tablespoon Minced garlic
¾ teaspoon Oregano
1 tablespoon Chopped onions
1 tablespoon Honey
2 tablespoons Worcestershire sauce
4 tablespoons Water
½ teaspoon White pepper
1 teaspoon Salt
1 dash Tabasco sauce
Salt to taste
Red & black 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. Saute ½ cup green onions, ¼ cup parsley, garlic and ¼ teaspoon oregano for five minutes.

Add ¾ pound crawfish tails and saute 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, saute 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. Saute 5 minutes. Add whipping cream and saute 3 minutes.

Remove loin from grill and cut into 1-inch slices. Pour a portion of shrimp sauce over each slice and enjoy! Source - Roger's Cajun Cookbook by Vernon Roger

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