Oyster-stuffed pork loin with apple cider cre
Last updated 6/12/2012 12:47:27 AM. Recipe ID 8178. Report a problem with this recipe.
Title: Oyster-stuffed pork loin with apple cider cre
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
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.
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