Seafood Stuffed Pork Tenderloin with Shrimp Sauce


4 lbs Pork tenderloin
1 3/4 Sticks butter
1/2 pt Whipping cream
1/2 ts Thyme
1 lb Peeled small shrimp
1 lb Crawfish tails
3/4 c Chopped green onions
1/2 c Chopped parsley
1 tb Minced garlic
3/4 ts Oregano
1 tb Chopped onions
1 tb Honey
2 tb Worcestershire sauce
4 tb Water
1/2 ts White pepper
1 ts Salt
1 ds Tabasco sauce
Salt to taste
Red & black pepper to taste

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



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