Friday, June 19, 2015

Shrimp Stuffed Pork Loin

I love stuffing and smoking pork loins! I usually stuff then with different kinds of cheeses or sausage. This time I decided to go with a seafood stuffing. The stuffing is similar to a shrimp Creole except I used red bell pepper and added arugula to add some pepperiness and color. After I tied the loin up I smoked it with orange wood for about 2 hours!   

1 two-four pound pork loin
1/4 pound fresh shrimp
1/4 cup onion
1/4 celery
1   Red bell pepper
4 cloves garlic 
1 hot chili pepper
1 cup loose packed arugula
1/4 dry white wine
Fresh herbs
Salt and pepper

Start by finely chopping your vegetables and sauté them in a hot pan with oil. 

Prep the peeled and deveined shrimp in bowl with herbs, garlic, salt, pepper and olive oil. Let marinate in the fridge until your ready to use them. 

Next it's time to perp your pork loin by butterflying it. 
Finely chop your herbs and salt and pepper the loin on both sides and set aside. 
Once your vegetable mixture in nice and soft add the shrimp until they turn pink. 
Once the shrimp are done add the arugula and cook until slightly wilted. 
Pull the shrimp mix from the heat and let cool. Once it's cool, spread the vegetable  evenly on the loin. You can either chop the shrimp and spread them with the vegetables or keep them whole, like I chose to go, and spread them down the middle. 
Roll the loin up and tie up with butchers twine and it's reddy for the smoker! 

After about 2 hours here's what you have! 
Untie and slice this beauty up!
I served it with some simple sautéed asparagus! 
This came out really fantastic! A new version on surf and turf! Enjoy!