This recipe will make you famous!


2 pork tenderloins (about a pound each) 1 lb rock shrimp, tiger shrimp or prawns (shelled and deveined) 1 shallot 1 red bell pepper, fire roasted 1 jalapeno pepper, seeded 2 cloves garlic or 4 cloves roasted garlic 4 0z. goat cheese kosher salt Fresh ground black pepper With a bread knife or other long serrated thin knife, pierce each tenderloin from the thick end and gently push the knife thru the tenderloin (lengthwise) until you come near the thin end of the loin. Do not go all the way through. Be careful that the knife goes straight along the inside of the tenderloin and not through the sides. Now you can open the knife hole with your fingers or use a 16" long by 1" in diameter wooden dowel to gently open the hole in the tenderloin. Gently tease open this hole in the tenderloin until uniformly even throughout it's length. Now you are ready to stuff the tenderloins. Take the shrimp, shallot, roasted pepper, jalapeno, garlic and goat cheese and process in a food processor until it is a coarse paste that will fit through a pastry bag with a large nozzle. Fill the pastry bag and inject the loins with the shrimp filling. (You can use the wooden dowel to gently push the filling down to the end of the tenderloin. When the tenderloins are uniformly filled, you can secure the open ends with butcher twine or weave closed with a stainless steel nail or skewer. Sprinkle the loins with Kosher salt and a generous amound of coarse black pepper. Cook on a barbecue, 15 minutes on each side or bake in on an elevated rack in the oven for 30 minutes at 375? Served sliced in rounds about 1/2 inch thick. Serves 4 - 6

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