Oyster-stuffed Pork Loin With Apple Cider Cream Sauce
| 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 | T | 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:
“Mad at God? Sure you’ve got the right person?”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 639
Calories From Fat: 337
Total Fat: 38g
Cholesterol: 244.8mg
Sodium: 206mg
Potassium: 1299.2mg
Carbohydrates: 8.5g
Fiber: 1.9g
Sugar: 3g
Protein: 63.2g