Best 12 Pork Loin Stuffed With Shrimp O Boy Recipes

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Pork loin stuffed with shrimp o boy is a mouthwatering dish that combines the flavors of succulent pork and tender shrimp. This hearty and delectable recipe is perfect for a special occasion or a weeknight meal. With its layers of savory stuffing, golden-brown crust, and juicy center, this dish is sure to impress your family and friends. In this article, we will guide you through the steps of creating this flavorful pork loin stuffed with shrimp o boy, ensuring a perfect outcome every time.

Check out the recipes below so you can choose the best recipe for yourself!

CRAWFISH-STUFFED PORK TENDERLOINS



Crawfish-Stuffed Pork Tenderloins image

This is a great main dish to serve to company. The meat is so moist and bakes to a nice golden brown, while the flavorful stuffing inside adds extra color.-Kim Bunting, Colfax, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 4h35m

Yield 8-10 servings.

Number Of Ingredients 17

6 green onions, chopped
3/4 cup chopped green pepper
1/4 cup butter
1/2 teaspoon chicken bouillon granules
1/2 cup boiling water
2 cups seasoned stuffing croutons
1 pound cooked crawfish tails or cooked medium shrimp, peeled and deveined
4 pork tenderloins (1 pound each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup molasses
GRAVY:
5 teaspoons cornstarch
2 teaspoons beef bouillon granules
1 cup plus 2 tablespoons cold water
1 can (4 ounces) mushroom stems and pieces, undrained
1/4 teaspoon browning sauce, optional

Steps:

  • In a large skillet, saute onions and green pepper in butter until tender. Dissolve bouillon in boiling water. Place the croutons in a large bowl; add onion mixture and bouillon mixture. Stir in crawfish tails; set aside., Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic; sprinkle with salt and pepper. Spoon stuffing over two tenderloins. Top with remaining tenderloins; tie with kitchen string., Place on a rack in a shallow roasting pan. Cover and bake at 350° for 10 minutes. Brush with half of the molasses. Bake, uncovered, 30-35 minutes longer or until a thermometer inserted into meat reads 145°, brushing once with remaining molasses. let stand for 5 minutes before slicing., Meanwhile, in a small saucepan, combine cornstarch, bouillon and water until smooth. bring to a boil; cook and stir for 2 minutes or until thickened. Add mushrooms and browning sauce if desired. Slice pork; serve with gravy.

Nutrition Facts : Calories 207 calories, Fat 7g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 613mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 1g fiber), Protein 19g protein.

STUFFED AND ROLLED PORK TENDERLOIN



Stuffed and Rolled Pork Tenderloin image

Sometimes you just have to show off. This is one of my many recipes that looks very impressive to your dinner guests but is, in fact, quite simple and easy to prepare.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h15m

Yield 4

Number Of Ingredients 12

1 pork tenderloin
½ bunch flat-leaf parsley, chopped
⅓ cup bread crumbs
¼ cup dried currants
3 cloves garlic, minced
2 sprigs fresh rosemary, chopped
1 egg
2 tablespoons olive oil
2 teaspoons salt
1 ½ teaspoons ground black pepper
1 pinch cayenne pepper
salt and ground black pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin; chop trimmings and reserve.
  • Cut from one side of the tenderloin through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Cut a few shallow slashes in the meat. Cover the meat with plastic wrap and pound to about 1/2-inch thick. Roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.
  • Mix chopped pork trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper together in a bowl with a fork until stuffing is well-combined.
  • Unroll tenderloin on work surface. Spread stuffing over tenderloin, leaving a 2-inch border on one of the long-sides. Roll up tenderloin, ending at the 2-inch border; tie meat with twine to secure shape. Season tenderloin all over with salt and black pepper.
  • Heat an oven-safe skillet over high heat until hot. Cook tenderloin in hot skillet until browned, 3 to 4 minutes per side.
  • Cook in the preheated oven until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a plate and let rest for 15 minutes before removing twine and slicing.

Nutrition Facts : Calories 283.5 calories, Carbohydrate 15.1 g, Cholesterol 109.7 mg, Fat 14.1 g, Fiber 1.6 g, Protein 23.7 g, SaturatedFat 3.4 g, Sodium 1294.9 mg, Sugar 6.8 g

SEAFOOD STUFFED PORK TENDERLOIN WITH SHRIMP S



Seafood Stuffed Pork Tenderloin with Shrimp S image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 45m

Yield 12

Number Of Ingredients 19

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

Steps:

  • 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!

Nutrition Facts : Calories 508 calories, Fat 34.9091393750042 g, Carbohydrate 2.66387520861104 g, Cholesterol 271.470416666667 mg, Fiber 0.30433333043865 g, Protein 44.5561702604701 g, SaturatedFat 20.0393510729174 g, ServingSize 1 1 Serving (274g), Sodium 390.765953125143 mg, Sugar 2.35954187817239 g, TransFat 2.91864179166793 g

PORK LOIN IN THE OVEN WITH SHRIMP



Pork loin in the oven with shrimp image

This pork loin in the oven with shrimp is the perfect recipe to serve in a family dinner! Everyone will enjoy this simple and very tasty recipe with excellent presentation... blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Pork loin, shrimp, olive oil, onion, white wine, lemon juice HOW TO MAKE PORK LOIN IN THE OVEN WITH SHRIMP: Put the loin on a baking dish and with a sharp knife make 4 to 5 cuts across the loin. Season with salt, 6 unpeeled crushed garlic, white wine, onions cut into quarters, bay leaf, pepper and 100 ml (1/2 cup) olive oil. Let marinade for two hours. Bake until the loin starts to turn golden brown, about 1 hour and 50 minutes. Occasionally, drizzle the loin with the sauce. Meanwhile, season the shrimp with lemon juice and salt. Let marinade for 30 minutes. Put 50 ml (1/4 cup) olive oil and two chopped cloves of garlic in a skillet and sauté over low heat about 2 to 3 minutes. Add the shrimps and fry them over low heat about 7 to 8 minutes. When the shrimps are fried, turn off the heat and let cool. Peel them and set aside. When the pork loin is almost baked, remove briefly the baking dish from the oven and add the shrimps. Place back the baking dish on the oven for more 10 minutes. Turn off the oven and serve the pork loin with mashed potato. YOU MAY ALSO LIKE: - Pork loin in the oven with lemon and rosemary - Pork loin with red apple in the oven - Pork loin with spices - Pork loin in the oven with tomato and onion - Pork loin in the oven

Provided by Pedro Barbosa

Categories     Meat, Recipes

Time 3h55m

Yield 4

Number Of Ingredients 10

1.2 kg (2 2/3 pounds) pork loin
2 medium onions
150 ml (2/3 cup) olive oil
100 ml (1/2 cup) white wine
8 cloves of garlic
Pepper (to taste)
1 bay leaf
350 grams (12 1/3 ounces) shrimp
Juice of one lemon
Salt (to taste)

Steps:

  • Put the loin on a baking dish and with a sharp knife make 4 to 5 cuts across the loin. Season with salt, 6 unpeeled crushed garlic, white wine, onions cut into quarters, bay leaf, pepper and 100 ml (1/2 cup) olive oil. Let marinade for two hours.
  • Preheat the oven to 180ºC (350ºF).
  • Bake until the loin starts to turn golden brown, about 1 hour and 50 minutes. Occasionally, drizzle the loin with the sauce.
  • Meanwhile, season the shrimp with lemon juice and salt. Let marinade for 30 minutes.
  • Put 50 ml (1/4 cup) olive oil and two chopped cloves of garlic in a skillet and sauté over low heat about 2 to 3 minutes. Add the shrimps and fry them over low heat about 7 to 8 minutes. When the shrimps are fried, turn off the heat and let cool. Peel them and set aside.
  • When the pork loin is almost baked, remove briefly the baking dish from the oven and add the shrimps. Place back the baking dish on the oven for more 10 minutes.
  • Turn off the oven and serve the pork loin with mashed potato.

Nutrition Facts : Pork loin in the oven with shrimp Nutrition facts Serves 4 Per Serving % DAILY VALUE Calories 820 Total Fat 48 g(74%) Saturated Fat 8 g(40%) Cholesterol 330 mg(110%) Sodium 490 mg(20%) Total Carbohydrate 13 g(4%) Protein 82 g

ROAST LOIN OF PORK WITH SAGE & ONION STUFFING & GRAVY



Roast loin of pork with sage & onion stuffing & gravy image

Sage and sausage meat are stuffed inside a pork loin to create a moist, flavoursome Sunday lunch main for a crowd

Provided by Lucy Netherton

Categories     Lunch, Main course

Time 2h5m

Number Of Ingredients 9

1 tbsp olive oil
1 onion, finely chopped
few sage leaves, shredded
25g fresh breadcrumbs
4 good quality sausages, skinned
1.6kg boned loin of pork
2 tbsp plain flour
400ml chicken or beef stock
100ml cider

Steps:

  • Heat the oil in a saucepan and cook the onion for 5 mins until soft. Remove from the heat. Once cool, transfer to a bowl and mix in sage, breadcrumbs, sausage meat and some seasoning.
  • Untie the pork and score the skin well with a sharp knife. Cut down the length of the meat, then open out like a book so you can stuff the sausage meat inside. Close back up to resemble original shape and tie at intervals with string to hold it together. Weigh so you know how long it will need to cook for. This can be done ahead; chill until needed.
  • Heat oven to 240C/220C fan/gas 9. Rub the joint all over with salt and pepper and place in a roasting tray. Cook for 25 mins, then turn to 180C/160C fan/gas 4 and cook for 20 mins per 450g/1lb. Remove, and check it's cooked through: any juices that run out should be clear. Transfer to a dish, then cover with foil to rest while you make the gravy.
  • Spoon most of the fat out the tray, leaving the meat juices. Place tray on the hob or transfer juices to a frying pan. Stir in the flour for 1 min followed by the stock and cider, and bubble for a few mins. Strain into a jug. Serve the pork sliced, with the crackling, potatoes, gravy and veg.

Nutrition Facts : Calories 572 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 52 grams protein, Sodium 0.99 milligram of sodium

ITALIAN STUFFED PORK TENDERLOIN



Italian Stuffed Pork Tenderloin image

This Italian Stuffed Pork Tenderloin is quite possibly the best pork tenderloin I have ever had. The filling gives the pork so much flavor!

Provided by Erica Walker

Categories     Dinner     Main Course

Time 1h30m

Number Of Ingredients 9

1 pork tenderloin ((about 3 pounds, see notes above))
2 (8 ounce packages) cream cheese
1 cup roasted red peppers
1 cup bacon (cooked, crumbled)
2 (.5 ounce packages) pesto seasoning ((Knorr or McCormick brand can be found by the gravy/dressing mixes))
1 cup Spinach leaves (fresh (to taste))
3 tablespoons olive oil
salt & pepper (to taste)
paprika (to taste)

Steps:

  • If you are using the large tenderloin from Costco, cut it almost in half, then cut the halves almost in half again so that you kind of unfold it a few times and try to pound it out flat to about 1/2" thickness or slightly thinner. (If you are using a smaller pork tenderloin, cut almost in half and pound it flat).
  • Once the tenderloin is flat and has a good surface area, spread the cream cheese all over the top. Lay the roasted red peppers over the cream cheese then sprinkle on the crumbled bacon. Evenly sprinkle on the packages dried pesto seasoning and lay the spinach leaves all over the top.
  • Roll the pork up (like you would if you were making cinnamon rolls) and tie it shut with 3 or 4 pieces of kitchen twine if needed. Next, rub olive oil, paprika, salt and pepper all over the pork and place in a greased baking sheet. Bake at 350-degrees about 60-90 minutes or until pork is cooked through. Once cooked, slice and serve!
  • **This makes quite a lot. After rolling, but before baking, cut it into thirds or fourths. Wrap in plastic wrap and freeze!

Nutrition Facts : Calories 271 kcal, Carbohydrate 1 g, Protein 38 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 120 mg, Sodium 308 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PORK TENDERLOIN WITH STUFFING



Pork Tenderloin with Stuffing image

For an impressive entree that goes together with ease, you must try my Mom's tenderloin. Sauteed veggies keep the bread stuffing moist, and the pork is so flavorful. -Lois Frazee, Gardnerville, Nevada

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 8

4 celery ribs, chopped
1 small onion, chopped
2 tablespoons butter
6 cups cubed day-old bread (1/2-inch cubes)
1/2 teaspoon salt
1/4 teaspoon pepper
2 pork tenderloins (1 pound each)
2 tablespoons canola oil

Steps:

  • Preheat oven to 425°. In a small skillet, saute celery and onion in butter until tender. In a large bowl, combine the bread cubes, celery mixture, salt and pepper; set aside., Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/2-in. thickness. In a large skillet, brown pork in oil on all sides over medium-high heat., Spoon stuffing onto one tenderloin. Top with the second tenderloin; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, until a thermometer inserted into meat reads 145°, 20-30 minutes. Let meat stand for 5 minutes before slicing.

Nutrition Facts : Calories 263 calories, Fat 12g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 477mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

PORK LOIN STUFFED WITH SPINACH



Pork Loin Stuffed with Spinach image

Pork loin stuffed with spinach, onion, garlic and bread crumbs, basted in a fabulous sweet sauce.

Provided by MMCGUINNESS

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 2h25m

Yield 5

Number Of Ingredients 10

½ (10 ounce) package frozen chopped spinach, thawed and drained
3 tablespoons margarine
½ cup diced onion
1 clove garlic
⅓ cup dry bread crumbs
3 pounds pork tenderloin
2 tablespoons ketchup
¼ cup orange juice
2 tablespoons teriyaki sauce
½ teaspoon ground cumin

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Saute spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs. Cut tenderloin in half lengthwise. Stuff with spinach mixture and secure with kitchen twine.
  • In a bowl, mix ketchup, orange juice and teriyaki sauce. Baste tenderloin with 1/2 of the mixture. Sprinkle pork with cumin. Place in shallow roaster and bake at 350 degrees uncovered for one hour. Baste with reserved marinade and cook one more hour covered. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 356.9 calories, Carbohydrate 12.3 g, Cholesterol 117.7 mg, Fat 13.4 g, Fiber 1.5 g, Protein 45 g, SaturatedFat 3.4 g, Sodium 583.9 mg, Sugar 4.9 g

PORK LOIN STUFFED WITH SHRIMP, O BOY!



Pork Loin Stuffed With Shrimp, O Boy! image

Make and share this Pork Loin Stuffed With Shrimp, O Boy! recipe from Food.com.

Provided by Timothy H.

Categories     Pork

Time 1h40m

Yield 4 chops, 4 serving(s)

Number Of Ingredients 15

4 lbs boneless pork fillets or 4 lbs pork loin
1 tablespoon spoon chopped onion
1/2 cup green onion
7/8 cup butter
1 tablespoon honey
1/2 pint whipping cream
1 lb peeled shrimp
1/2 teaspoon pepper
1 teaspoon salt
1/2 teaspoon hot sauce
1/2 cup fresh parsley
1 tablespoon minced garlic
1/4 teaspoon red and black pepper
3/4 teaspoon oregano
1/2 teaspoon lemon juice

Steps:

  • Stuffing- Saute' 1/2 cup green onion,1/4 cup parsley,1/4 teaspoon oregano for five minutes in the 3/4 stick of butter. Add 3/4 of the shrimp,for another 3 min! Let cool!
  • Basting bauce! 1/2 stick butter, 1/4 cup chopped onion, 1 tablespoon honey, 1 tablespoon garlic chopped minced and 1/4 cup parsley. Saute' 5 min.Add 1/2 ts thyme,1/2 teaspoon pepper,1 teaspoon salt,1/2 ts oregano,1 Tbl spoon hot suce,2 Tbl spoon Worcestershire sauce, 1 Tbl spoon of lemon juice,1 tablespoon honey and the rest of the shrimp.Saute'3 minutes, Add whipping cream for 3 minute.
  • Slice down the center to form a large pocket. Add stuffing mixture,secure with turkey pins or tooth picks. Bake at 35-40 minutes or grill until desired doness! Pour the sauce over the chop's!

Nutrition Facts : Calories 1250.7, Fat 82.7, SaturatedFat 46, Cholesterol 616.9, Sodium 1854.2, Carbohydrate 9.7, Fiber 0.8, Sugar 4.9, Protein 113.3

SURF AND TURF: PORK AND SHRIMP WITH GARLIC (CERDO Y GAMBAS AL AJILLO)



Surf And Turf: Pork and Shrimp with Garlic (Cerdo y Gambas al Ajillo) image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h20m

Yield 8 servings

Number Of Ingredients 21

1 (2-pound) pork loin
Salt and freshly ground black pepper
2 teaspoons garlic powder
2 tablespoons grapeseed oil
2 cups white rice
2 tablespoons butter
1 1/2 teaspoon salt
1 (16-ounce) can red beans
1 (16-ounce) can black beans
1 tablespoon grapeseed oil
1 shallot, minced
1 small jalapeno pepper, stems and seeds removed and minced (use gloves when handling these or any hot peppers)
1 tablespoon rice wine vinegar
1 cup chicken stock
1 cup mango juice, preferably with no additional sugar added
Salt, if needed, and freshly ground black pepper
1/4 cup honey
1 tablespoon grapeseed oil
1 tablespoon butter
4 garlic cloves
1 pound (21 to 30-count) shrimp, shells removed and deveined

Steps:

  • Preheat oven to 375 degrees F.
  • Rub the pork loin with salt, pepper, and garlic powder. In a large skillet with oven safe handles, heat the grapeseed oil over medium-high heat and sear the pork loin on all sides. Cover with foil and roast in the oven until fork tender, about 35 to 45 minutes to 1 hour. At the 30 minute mark, you will remove the foil and brush some of the mango honey sauce on the pork.
  • Bring 5 cups water to a boil in a saucepan with a lid. Add rice, butter and salt. Return to a boil, cover, reduce heat to low and let cook for 20 minutes without removing the lid.
  • After the pork loin has been placed in the oven, begin the mango honey sauce. In a saucepan, heat the grapeseed oil over medium-high heat and saute shallot until translucent, about 2 minutes.
  • Stir in jalapeno and vinegar and cook for about 1 minute. Add chicken stock and mango juice, bring to a boil. Allow to reduce by 2/3, about 10 minutes. Stir in the honey and allow to thicken, about 2 minutes. Reserve about 1/2 cup of the sauce in a small bowl, cover and keep warm by immersing in a larger container of hot water.
  • Uncover the pork and brush some of the mango glaze on the pork and allow to caramelize on the surface of the meat in the oven.
  • Remove the rice from the heat and let sit covered for a minutes. Heat the beans over medium heat and keep warm.
  • Remove pork from oven and let rest.
  • Fold the beans into the rice, cover and let rest.
  • For the shrimp, heat the grapeseed oil over medium heat in a skillet and add the butter to melt. Add the garlic and saute for a couple of minutes, being careful not to burn it. Add the shrimp and cook until just pink and opaque and remove from heat. (Do not overcook the shrimp.)
  • Slice down the pork. Spoon some rice and beans into the center of serving plate. Arrange slices of sliced pork on top and arrange approximately 4 shrimp around. Drizzle with reserved mango sauce.

SEAFOOD STUFFED PORK TENDERLOIN WITH SHRIMP SAUCE



Seafood Stuffed Pork Tenderloin with Shrimp Sauce image

Stop making simple meals and try this savory dish that is bound to change your cooking ways! 184

Categories     Main Dish     Fish     Shrimp     Tabasco     Crawfish

Time 1h

Yield 12

Number Of Ingredients 38

pork tenderloin
butter
heavy whipping cream
thyme
shrimp
crawfish tails
scallions, spring or green onions
parsley leaves
garlic
oregano
onions
honey
worcestershire sauce
water
white pepper
salt
red hot pepper sauce
salt
black pepper
pork tenderloin
butter
heavy whipping cream
thyme
shrimp
crawfish tails
scallions, spring or green onions
parsley leaves
garlic
oregano
onions
honey
worcestershire sauce
water
white pepper
salt
red hot pepper sauce
salt
black pepper

Steps:

  • Slice pork loin down center. Season well with salt, red pepper and black pepper to taste. Heat ¾ stick of butter in saucepan. Sauté ½ cup green onions, ¼ cup parsley, garlic and ¼ teaspoon oregano for five minutes. Add ¾ pound crawfish tails and sauté 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 ½ 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 ½ stick butter. Add 1 tablespoon chopped onions, ¼ cup green onions and ¼ cup parsley, sauté five minutes. Add ½ teaspoon thyme, ½ teaspoon white pepper, 1 teaspoon salt, ½ teaspoon oregano, 1 dash Tabasco sauce, 2 dashes Worchestershire sauce, shrimp and ¼ pound crawfish tails. Sauté 5 minutes. Add whipping cream and sauté 3 minutes. Remove loin from grill and cut into 1-inch slices. Pour a portion of shrimp sauce over each slice and enjoy!

Nutrition Facts :

SEAFOOD STUFFED PORK TENDERLOIN WITH SHRIMP



SEAFOOD STUFFED PORK TENDERLOIN WITH SHRIMP image

Categories     Pork

Yield 12 people

Number Of Ingredients 19

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

Steps:

  • 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!

Tips:

- Use thick-cut pork loin chops for a juicy and flavorful result. - Stuff the pork loin chops with a generous amount of shrimp, crab, and cream cheese filling for a rich and satisfying dish. - Wrap the pork loin chops in bacon before baking to keep them moist and add extra flavor. - Bake the pork loin chops at a high temperature for a short amount of time to ensure that they are cooked through without becoming dry. - Serve the pork loin chops with a flavorful sauce, such as a white wine sauce or a lemon-butter sauce, to enhance the flavors of the dish.

Conclusion:

Pork loin stuffed with shrimp is a delicious and elegant dish that is perfect for a special occasion. The combination of tender pork, succulent shrimp, and creamy filling is sure to impress your guests. With a few simple tips, you can easily create this dish at home and enjoy a restaurant-quality meal.

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