4 lb pork tenderloin
1 3/4 sticks butter
1/2 pt whipping cream
1/2 tsp thyme
1 lb peeled small shrimp
1 lb crawfish tails
3/4 cup chopped green onions
1/2 cup chopped parsley
1 tbsp minced garlic
3/4 tsp oregano
1 tbsp chopped onions
1 tbsp honey
2 tbsp worcestershire sauce
4 tbsp water
1/2 tsp white pepper
1 tsp salt
1 dash tabasco sauce
1 salt to taste
1 red & black pepper to taste
A Recipe for
Seafood Stuffed Pork Tenderloin With Shrimp S
Food Tip |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
This Recipe for Seafood Stuffed Pork Tenderloin With Shrimp S is one of thousands in the Recipes-to-go Meal Cookbook.
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
If you enjoy this Seafood Stuffed Pork Tenderloin With Shrimp S Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
This is a recipe for Seafood Stuffed Pork Tenderloin With Shrimp S from the recipe cookbook of Recipes-to-go (Meal)
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
A good cook is like a sorceress who dispenses happiness. |
| Elsa Schiapirelli |
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
Slice pork loin down center. Season well with salt, red pepper and
black pepper to taste.
Heat 3/4 stick of butter in saucepan. Saute 1/2 cup green onions,
1/4 cup parsley, garlic and 1/4 teaspoon oregano for five minutes.
Add 3/4 pound crawfish tails and saute five minutes.
Place pork loin on foil and pour the above mixture down center.
Tie with string to hold mixture in and fold up sides of foil. Place
on top of grill, cover, and add two handfulls wet mesquite chips to
hot coals.
Prepare basting sauce by heating together 1/2 stick butter, 1
tablespoon honey, 2 tablespoons Worcestershire sauce, and 4
tablespoons water. After loin begins to brown, baste every 10 minutes.
Prepare shrimp sauce by heating 1/2 stick butter. Add 1 tablespoon
chopped onions, 1/4 cup green onions and 1/4 cup parsley, saute five
minutes. Add 1/2 teaspoon thyme, 1/2 teaspoon white pepper, 1 teaspoon
salt, 1/2 teaspoon oregano, 1 dash Tabasco sauce, 2 dashes
Worchestershire sauce, shrimp and 1/4 pound crawfish tails. Saute 5
minutes. Add whipping cream and saute 3 minutes.
Remove loin from grill and cut into 1-inch slices. Pour a portion
of shrimp sauce over each slice and enjoy!
Serves: 12
Seafood Stuffed Pork Tenderloin With Shrimp S Recipe brought to you by Recipes To-Go