Seafood Stuffed Pork Tenderloin With Shrimp Sauce
Description
This elegant yet approachable dish combines tender pork with the bold flavors of the Gulf Coast. The pork tenderloin is butterflied and stuffed with a savory mixture of crawfish tails, garlic, parsley, and herbs, then grilled over mesquite for a subtle smokiness. It is served alongside a luxurious, velvety shrimp sauce that ties the dish together with notes of thyme, Worcestershire, and cream. Perfect for date nights or special family dinners, this recipe offers a restaurant-quality experience at home without the fuss. The contrast between the smoky, herbaceous stuffing and the rich, creamy seafood sauce creates a memorable meal that is both hearty and refined.Directions
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Preheat grill for indirect medium heat. Prepare mesquite chips by soaking them in water for 30 minutes.
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Butterfly the pork tenderloins by slicing them horizontally down the center without cutting all the way through. Season the inside generously with salt, red pepper, and black pepper.
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Heat 3/4 stick of butter in a large skillet over medium heat. Add 1/2 cup chopped green onions, 1/4 cup chopped parsley, minced garlic, and 1/4 teaspoon oregano. Sauté for 5 minutes until softened.
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Add 3/4 pound of crawfish tails to the skillet. Sauté for another 5 minutes until heated through. Remove from heat.
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Place the pork tenderloins on a large sheet of heavy-duty aluminum foil. Spoon the crawfish mixture down the center of the opened pork.
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Tie the pork with kitchen string to secure the stuffing. Fold up the sides of the foil to create a sealed packet around the pork.
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Place the foil packet on the grill. Add two handfuls of wet mesquite chips to the hot coals. Cover the grill.
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While the pork cooks, prepare the basting sauce. Melt 1/2 stick of butter in a small saucepan. Stir in 1 tablespoon honey, 2 tablespoons Worcestershire sauce, and 4 tablespoons water. Heat until combined.
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After the pork has browned on the outside (about 15-20 minutes), open the grill and baste the pork with the honey-worcestershire mixture. Baste every 10 minutes until the pork is cooked through (internal temperature of 145°F).
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Prepare the shrimp sauce. Melt 1/2 stick of butter in a clean skillet over medium heat. Add 1 tablespoon chopped onions, remaining green onions, and remaining parsley. Sauté for 5 minutes.
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Add 1/2 teaspoon thyme, 1/2 teaspoon white pepper, 1 teaspoon salt, 1/2 teaspoon oregano, 1 dash Tabasco sauce, and 2 dashes Worcestershire sauce to the skillet. Stir to combine.
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Add the peeled shrimp and remaining 1/4 pound of crawfish tails to the saucepan. Sauté for 5 minutes until shrimp are pink and opaque.
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Pour in the whipping cream. Sauté for 3 minutes, stirring gently, until the sauce is slightly thickened and bubbly.
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Remove the pork from the grill. Let it rest for 5 minutes. Carefully remove the string.
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Slice the pork tenderloin into 1-inch thick medallions. Serve immediately with a generous portion of the shrimp sauce poured over each slice.
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 1476kcal
- % Daily Value *
- Total Fat 77gg119%
- Saturated Fat 41gg205%
- Cholesterol 725mgmg242%
- Sodium 966mgmg41%
- Total Carbohydrate 8gg3%
- Dietary Fiber 1gg4%
- Sugars 4gg
- Protein 169gg338%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
pork tenderloin, crawfish, shrimp sauce, stuffed pork, grilled pork, mesquite, seafood, cream sauce, gulf coast, dinner party, herbs, garlic, thyme, oregano, worcestershire, smoked pork
