| 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
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