Oyster-Stuffed Pork Loin With Apple Cider Cre

* Exported from MasterCook *

OYSTER-STUFFED PORK LOIN WITH APPLE CIDER CRE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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



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