Title: Oyster-stuffed pork loin with apple cider cre
 Categories: Pork
      Yield: 10 Servings
 
      6 lb Boneless pork top loin
    1/2 c  Oil
      2 c  Onions -- chopped
      2 c  Celery -- chopped
      2 c  Green onion -- chopped
      5    Dozen
     10    Cloves garlic -- minced
      2 tb Seafood base
      1 pt 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 1/2 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.