Seafood Stuffed Pork Tenderloin With Shrimp Sauce

This elegant yet approachable dish features tender pork loin stuffed with savory crawfish tails, garlic, and fresh herbs. The pork is grilled over mesquite for a smoky depth of flavor, then basted with a sweet and savory glaze. It is served alongside a rich, velvety shrimp sauce made with whipping cream, thyme, and a hint of Tabasco. Perfect for special occasions or a sophisticated weeknight dinner, this recipe balances rich seafood flavors with lean pork. The combination of textures—from the firm grilled meat to the creamy sauce—creates a satisfying dining experience that feels restaurant-quality but is entirely manageable to prepare at home.

Cooking Method: Grilling

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 1503.4

Description

This elegant yet approachable dish features tender pork loin stuffed with savory crawfish tails, garlic, and fresh herbs. The pork is grilled over mesquite for a smoky depth of flavor, then basted with a sweet and savory glaze. It is served alongside a rich, velvety shrimp sauce made with whipping cream, thyme, and a hint of Tabasco. Perfect for special occasions or a sophisticated weeknight dinner, this recipe balances rich seafood flavors with lean pork. The combination of textures—from the firm grilled meat to the creamy sauce—creates a satisfying dining experience that feels restaurant-quality but is entirely manageable to prepare at home.

Directions

1
Preheat grill for indirect cooking and prepare mesquite chips for smoking.
2
Slice the pork tenderloin down the center horizontally to create a pocket, being careful not to cut all the way through.
3
Season the inside and outside of the pork well with salt, red pepper, and black pepper.
4
In a saucepan, heat the butter over medium heat.
5
Add the chopped green onions, chopped parsley, minced garlic, and oregano; sauté for 5 minutes until softened.
6
Stir in the crawfish tails and sauté for another 5 minutes until heated through.
7
Spoon the crawfish mixture into the pocket of the pork tenderloin.
8
Use kitchen twine to tie the pork closed securely to hold the filling in place.
9
Wrap the stuffed pork in heavy-duty aluminum foil, folding up the sides to create a sealed packet.
10
Place the foil-wrapped pork on the grill over indirect heat.
11
Add two handfuls of wet mesquite chips to the hot coals to generate smoke.
12
While the pork cooks, prepare the basting sauce by heating the butter, honey, Worcestershire sauce, and water in a small pan.
13
Unwrap the pork after about 20 minutes and brush generously with the basting sauce.
14
Return to grill, covered, and baste every 10 minutes until the pork reaches an internal temperature of 145°F (63°C).
15
While the pork finishes cooking, prepare the shrimp sauce by melting the butter in a skillet.
16
Add the chopped onions, remaining green onions, and remaining parsley; sauté for 5 minutes.
17
Stir in the thyme, white pepper, salt, remaining oregano, Tabasco sauce, and Worcestershire sauce.
18
Add the peeled shrimp and remaining crawfish tails to the skillet.
19
Sauté the seafood mixture for 5 minutes until shrimp are pink and opaque.
20
Pour in the whipping cream and simmer gently for 3 minutes until the sauce thickens slightly.
21
Remove pork from grill and let rest for 5 minutes before slicing into 1-inch thick medallions.
22
Plate the pork slices and spoon a generous portion of the shrimp sauce over each serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1503.4kcal

% Daily Value *
Total Fat 76.7g118%
Saturated Fat 41.3g207%
Cholesterol 725.3mg242%
Sodium 6500.0mg271%
Total Carbohydrate 13.9g5%
Dietary Fiber 2.0g8%
Sugars 8.1g
Protein 170.0g340%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/seafood-stuffed-pork-tenderloin-with-shrimp-sauce/