Crabmeat Stuffed Pork Loin Roll Ups with Curly
Yield - 30 -35 servings
1 WHOLE BONELESS PORK LOIN
6 CUPS CRABMEAT STUFFING (See Recipe)
1/2 LB BUTTER
1 CUP CHARDONNAY
2 TBSP FRESH GARLIC (Minced)
2 QUARTS HEAVY WHIPPING CREAM
2 TBSP CREOLE MUSTARD
1 LB 16 -20 COUNT SHRIMP (Peeled and de-veined)
2 CUPS SHRIMP STOCK (See Recipe)
2 TSP WHITE PEPPER
1/2 TSP CAYENNE PEPPER
3 LBS CURLY FETTUCINI NOODLES (Boiled, drained and lightly coated with butter)
1 BUNCH SHALLOTS (Chopped)
Take a large Chefs knife and remove the silver skin from the outside of the pork loin. Also, remove all large sections of fat. Cut the pork loin into 1/2 inch thick steaks. Use a medium-sized steel tenderizing hammer, and use the large diamond shaped end, and tenderize both sides of the steaks. Place the tenderized meat on a sheet of waxed paper and cover with a second sheet. Next, use a large-flat meat tenderizer and pound the meat flat. The intention is to flatten and double the diameter of the meat.
Divide the stuffing equally among the pork medallions, spread the stuffing across the meat. Roll-up the medallions and secure with toothpicks.
In a large cast iron skillet and over medium heat melt the butter and braise the roll-ups to a golden brown color. Remove the roll-ups and de-glaze the pan with the wine, add the garlic and reduce by one half. Add the cream, mustard, shrimp, stock and peppers; reduce by one half again.
When ready for service, place the pasta in a 2 inch hotel pan, pour one half of the sauce over the fettucine and gently fold. Remove the toothpicks from the roll-ups and arrange them on top of the pasta. Ladle the remaining sauce on top of the roll-ups. Garnish with chopped shallots.
The roll-ups, fettucine and sauce can be prepared in advance, refrigerated and warmed when needed.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.