Ingredients

6 pound boneless pork top loin
1/2 C. oil
2 C. onions chopped
2 C. celery chopped
2 C. green onion chopped
10 cloves garlic minced
2 Tbsp. seafood base
1 pint(s) heavy cream
seasoned bread crumbs
red peppercorns crushed
thyme to taste
salt to taste
apple cider cream sauce
oyster reserve liquid

Cooking Instructions

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 pepper corns. 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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: