Seafood Stuffed Pork Tenderloin with Shrimp S

Seafood Stuffed Pork Tenderloin with Shrimp S

Ready in 1 hour
4.8 avg, 4 review(s) 100% would make again

Top-ranked recipe named "Seafood Stuffed Pork Tenderloin with Shrimp S"

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"Made this tonight it was great. Can't wait for our next party to make this. The only thing I changed was more onions."

- Stacy7566

Ingredients

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2 tb Worcestershire Sauce
1/2 pt Whipping cream
1 tb Honey
3/4 c Green Onions; chopped
1 tb Onions; chopped
1 ts Salt
1 lb shrimp; Peeled small
1 lb Crawfish tails
1/2 ts White pepper
Red & black pepper; to taste
4 tb Water
1/2 c Chopped parsley
1 tb Garlic; minced
Salt to taste
1 3/4 Sticks butter
3/4 ts Oregano
1 ds Tabasco sauce
4 lb Pork tenderloin
1/2 ts Thyme

Original recipe makes 12

Servings  

Preparation

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!

photo by Vishenka Vishenka

photo by nosam nosam

photo by nosam nosam

Calories Per Serving: 508 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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nosam 2 years ago
Made this with Cajun seasoned crawfish and added lump crabmeat to the filling. Best meal ever. Ever!!
Cali9dub 2 years ago
To add to my last post. U must use fresh gulf seafood or it will alter the taste.
Stacy7566 3 years ago
Made this tonight it was great. Can't wait for our next party to make this. The only thing I changed was more onions.
Stacy7566 3 years ago
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