Name: Oyster-Stuffed Pork Loin with Apple Cider Cream Sauce
Ingredients: 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

The Scriptures play a major role in this abiding process. As one lives out an ordinary day, meditating upon the Word and the Lord, seeking to bring every thought into captivity to Christ, filtering every experience through the Word, the Spirit has free reign in the heart and communion with the Lord is vibrant. There will be struggles to maintain this unbroken communion; but, when there are failures, communion can be restored through confession and appropriation of the promises of God.

John Napier

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Dairy	Cajun	Sauces, Seafood	10	Servings

INGREDIENTS

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

INSTRUCTIONS

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. Source: Cajun Revalations. Chef:
Brit Shockley Silver Medal at the Culinary Classic 1990
Recipe By     : Rhonda Guilbeaux
From:                                 Date: 05/30
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“God is a know-all”