Seafood stuffed pork tenderloin with shrimp s
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Seafood stuffed pork tenderloin with shrimp s
  Seafood    Pork    Tenderloin    Shrimp  
Last updated 6/12/2012 1:22:32 AM. Recipe ID 55212. Report a problem with this recipe.
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      Title: Seafood stuffed pork tenderloin with shrimp s
 Categories: Main dish
      Yield: 12 Servings
 
      4 lb Pork tenderloin
  1 3/4    Sticks butter
    1/2 pt Whipping cream
    1/2 ts Thyme
      1 lb Peeled small shrimp
      1 lb Crawfish tails
    3/4 c  Chopped green onions
    1/2 c  Chopped parsley
      1 tb Minced garlic
    3/4 ts Oregano
      1 tb Chopped onions
      1 tb Honey
      2 tb Worcestershire sauce
      4 tb Water
    1/2 ts White pepper
      1 ts Salt
      1 ds Tabasco sauce
           Salt to taste
           Red & black pepper to taste
 
     Slice pork loin down center. Season well with salt, red pepper and
  black pepper to taste.
     Heat 3/4 stick of butter in saucepan. Saute 1/2 cup green onions,
  1/4 cup parsley, garlic and 1/4 teaspoon oregano for five minutes.
  Add 3/4 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 1/2 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 1/2 stick butter. Add 1 tablespoon
  chopped onions, 1/4 cup green onions and 1/4 cup parsley, saute five
  minutes. Add 1/2 teaspoon thyme, 1/2 teaspoon white pepper, 1 teaspoon
  salt, 1/2 teaspoon oregano, 1 dash Tabasco sauce, 2 dashes
  Worchestershire sauce, shrimp and 1/4 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!
 




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Recipe ID 55212 (Apr 03, 2005)

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