Oyster Stuffed Pork Loin With Apple Cider
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)