- 1/4 cup [60 g] butter
- 1 cup [250 mL] finely chopped onion
- 1/2 cup [125 mL] finely chopped sweet pepper [color to taste, membranes removed and seeded]
- 1/2 cup [125 mL] finely chopped celery
- 1 cup [250 mL] cleaned fresh mushroom slices
- 3/4 cup [190 mL] crips bacon crumbs
- 1 pound [454 g] boiled drained shelled and deveined shrimps, grossly chopped crayfish meat
- 2 cups [500 mL] breadcrumbs
- 3 tablespoons [45 mL] freshly chopped parsley
- 1 tablespoon [15 mL] Tabasco sauce
- 1/2 to 1 cup [125 to 250 mL] chicken broth
- 2 [3 to 4-pound / 1.4 to 1.8-kg each] pieces boned pork loin
- 1/4 cup [60 mL] Creole butter marinade
- 1 tablespoon [15 mL] Cajun seasoning, and more
- Wooden picks and/or butcher string
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- For the stuffing, melt butter into a large casserole over medium-high heat.
- Melt chopped onion until translucent.
- Mix in choppe sweet pepper and celery; cook, stirring, for 8 minutes more.
- Mix in fresh mushroom slices and bacon crumbs.
- Cook for 5 minutes more, still stirring.
- Mix in shrimps or crayfish meat, breadcrumbs, freshly chopped parsley and Tabasco sauce.
- Stir in enough chicken broth to dampen the stuffing.
- Cook stuffing for 3 mintues more, still stirring; remove from heat and reserve.
- Cut a slit along each pork loin being careful not to cut through the other side of the meat.
- Open-up pork loins; transfer between 2 sheets tough plastic wrap.
- Using a mallet, pound each piece until 1/2-inch [1.3-cm] thick.
- Evenly spoon 2 tablespoons [30 mL] of Creole butter marinade over each pieces of meat; lightly season each using 1 tablespoon [15 mL] Cajun seasoning.
- Evenly stuff each piece of meat leaving a 1-inch [2.5-cm] free space all around each one.
- Starting at longer end, roll each stuffed piece of meat into a spiral folding in ends.
- Secure roll using wooden picks, or rolling some butcher string all around at each inch [2.5 cm].
- Close openings using wooden picks.
- Sprinkle rolls with more Cajun seasoning.
- Cover and refrigerate stuffed rolls for at least 30 minutes.
- Prepare barbecue for indirect cooking then preheat barbecue to medium intensity.
- Transfer stuffed rolls onto hot barbecue rack over direct heat; grill until rack leaves a trace on the rolls.
- Transfer rolls over indirect heat.
- Close barbecue lid and barbecue rolls for approximately 2 1/2 hours, until a meat thermometer inserted in the middle of each roll indicates 145°F [63°C].
- Transfer rolls onto a warm serving plate; remove wooden picks and/or butcher string.
- Using a sharp knife, delicately slice each stuffed pork loin.
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