Oyster-Stuffed Pork Loin with Apple Cider Cre
- Main Ingredient: Oysters
- Course: Rolls Various Main Dishes
- Yield:
Oyster-Stuffed Pork Loin with Apple Cider Cre ingredients
- 6 lb Boneless pork top loin
- 1⁄2 c Oil
- 2 c onions -- chopped
- 2 c Celery, chopped
- 2 c Green onions; chopped
- 5 Dozen
- 10 Cloves garlic, minced
- 2 T Seafood base
- 1 part Heavy Cream
- Seasoned bread crumbs
- Red peppercorns -- crushed
- thyme -- to taste
- Salt to taste
- Apple Cider Cream Sauce
- Oyster -- reserve liquid
Cooking Oyster-Stuffed Pork Loin with Apple Cider Cre
1. Spiral cut pork loin until it is shaped rectangular and about 1/2 inch thick.
2. In saucepan, brown onion, celery and bell pepper.
3. Add oysters and oyster liquid.
4. Cook 3-4 minutes.
5. Add seafood base and heavy cream.
6. Cook 5 minutes.
7. Add breadcrumbs to thicken.
8. If too thick, add more cream and adjust seasonings.
9. Cool. Spread mixture evenly over pork.
10. Start at one end rolling up pork to give a jellyroll effect.
11. Tie with butcher's knot.
12. roll in crushed red pepercorns.
13. Bakei at 350 degrees until brown and tender.
14. Cut into medallions.
15. Place Applei Cideri cream Saucei on serving plate.
16. Place medallions on top of sauce.
17. Source: Cajuni Revalations.
18. Chef: Brit Shockley Silver Medal at the Culinary Classic 1990 Recipe By : Rhonda Guilbeaux From: Datei: 05/30.
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