Title: Oyster-Stuffed Pork Loin with Apple Cider Cream Sauce
Categories: Sauces, Seafood
Yield: 10 Servings

6 lb Boneless pork top loin
1/2 c Oil
2 c Onions -- chopped
2 c Celery -- chopped
2 c Green onion -- chopped
5 Dozen
10 Cloves garlic -- minced
2 tb Seafood base
1 pt Heavy cream
Seasoned bread crumbs
Red peppercorns -- crushed
Thyme -- to taste
Salt -- to taste
Apple Cider Cream Sauce
Oyster -- reserve liquid

Spiral cut pork loin until it is shaped rectangular and about 1/2 inch
thick. In saucepan, brown onion, celery and bell pepper. Add oysters and
oyster liquid. Cook 3-4 minutes. Add seafood base and heavy cream. Cook
5 minutes. Add breadcrumbs to thicken. If too thick, add more cream and
adjust seasonings. Cool. Spread mixture evenly over pork. Start at one
end rolling up pork to give a jellyroll effect. Tie with butcher's knot.
roll in crushed red pepercorns. Bake at 350 degrees until brown and
tender. Cut into medallions. Place Apple Cider cream Sauce on serving
plate. Place medallions on top of sauce. Source: Cajun Revalations. Chef:
Brit Shockley Silver Medal at the Culinary Classic 1990

Recipe By : Rhonda Guilbeaux

From: Date: 05/30

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip