Seafood Stuffed Pork Tenderloin with Shrimp Sauce

Name: Seafood Stuffed Pork Tenderloin with Shrimp Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds pork tenderloin; 1 3/4 sticks butter; 1/2 pint heavy whipping cream; 1/2 teaspoon thyme; 1 pound shrimp small, peeled; 1 pound crawfish tails; 3/4 cups scallions, spring or green onions chopped; 1/2 cup parsley leaves chopped; 1 tablespoon garlic minced; 3/4 teaspoons oregano; 1 tablespoon onions chopped; 1 tablespoon honey; 2 tablespoons worcestershire sauce; 4 tablespoons water; 1/2 teaspoon white pepper; 1 teaspoon salt; 1 dash red hot pepper sauce; 1 x salt to taste; 1 x black pepper and cayenne pepper, to taste

Servings: persons

4 pounds pork tenderloin
1 3/4 sticks butter
1/2 pint heavy whipping cream
1/2 teaspoon thyme
1 pound shrimp small, peeled
1 pound crawfish tails
3/4 cups scallions, spring or green onions chopped
1/2 cup parsley leaves chopped
1 tablespoon garlic minced
3/4 teaspoons oregano
1 tablespoon onions chopped
1 tablespoon honey
2 tablespoons worcestershire sauce
4 tablespoons water
1/2 teaspoon white pepper
1 teaspoon salt
1 dash red hot pepper sauce
1 x salt to taste
1 x black pepper and cayenne pepper, to taste

1
Slice pork loin down center.
2
Season well with salt, red pepper and black pepper to taste.
3
Heat 3/4 stick of butter in saucepan.
4
Saute 1/2 cup green onions, 1/4 cup parsley, garlic and 1/4 teaspoon oregano for five minutes.
5
Add 3/4 pound crawfish tails and saute five minutes.
6
Place pork loin on foil and pour the above mixture down center.
7
Tie with string to hold mixture in and fold up sides of foil.
8
Place on top of grill, cover, and add two handfulls wet mesquite chips to hot coals.
9
Prepare basting sauce by heating together 1/2 stick butter, 1 tablespoon honey, 2 tablespoons Worcestershire sauce, and 4 tablespoons water.
10
After loin begins to brown, baste every 10 minutes.
11
Prepare shrimp sauce by heating 1/2 stick butter.
12
Add 1 tablespoon chopped onions, 1/4 cup green onions and 1/4 cup parsley, saute five minutes.
13
Add 1/2 teaspoon thyme, 1/2 teaspoon white pepper, 1 teaspoon salt, 1/2 teaspoon oregano, 1 dash Tabasco sauce, 2 dashes Worchestershire sauce, shrimp and 1/4 pound crawfish tails.
14
Saute 5 minutes.
15
Add whipping cream and saute 3 minutes.
16
Remove loin from grill and cut into 1-inch slices.
17
Pour a portion of shrimp sauce over each slice and enjoy!

1680

kcal

Calories

108

Fat

Carbs

153

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 pounds pork tenderloin, 1 3/4 sticks butter, 1/2 pint heavy whipping cream, 1/2 teaspoon thyme, and more.

Yes, Seafood Stuffed Pork Tenderloin with Shrimp Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!