INGREDIENTS:
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
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
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
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
Armenian Recipes Italian Recipes Asian Recipes Mexican Recipes Greek Recipes Native American Recipes North African Cuisine Soul Food Provencι Jewish Recipes Middle Eastern Recipes Cajun, Creole, & Caribbean Spain & Portugal Artichoke Recipes Aubergine-Eggplant Recipes Secret Recipes Yogurt Recipes Dungeness Crab Recipes Grill & Barbecue Recipes Vicki's Desserts Buzz's Bistro Tapas, Mezza, PuPus Appetizers Soups & Stews Salads Meats Poultry Seafood Beverages & Cocktails Casseroles and Gratins Rice and Grains Pasta Breads Vegetables Sauces & Salsas Condiments Cooking Hygiene Food Humor Home Guestbook E-mail Art Collection |