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Pork Shingleton




Source of Recipe


2The Advocate


Recipe Introduction


A featured recipe in Pat's Firehouse Cook-off


List of Ingredients




4 lbs. pork loin
2 sticks of butter
½ pint whipping cream
½ tsp. thyme
1 lb peeled small shrimp
1 lb crawfish tails
1 cup green onions
¼ cup yellow onions
½ cup parsley
Creole seasoning of choice (Tony Chachere's, etc…)
1 tsp. of oregano
1 tsp. Minced garlic
1 tbsp. honey
4 tbsp. Worcestershire sauce
4 tbsp. water
Black pepper
Tabasco sauce (season to taste)
3 tbsp. Teriyaki sauce
½ gal orange/pineapple juice


Recipe



Slice pork loin down center, stopping 1 inch from ends. Season loin with black pepper. Marinate loin overnight in mixture of orange/pineapple juice and teriyaki sauce, pouring some of the mixture down the center of the loin where it was sliced. Once the pork loin has marinated overnight prepare crawfish sauce for the stuffing of the pork loin. Heat 1 stick of butter in a saucepan. Add ½ cup green onions, ¼ cup parsley, 1 tsp. minced garlic, and ½ tsp. oregano and heat for 5 minutes. Add crawfish tails, and sauté for another 5 minutes. Place marinated pork loin in baking pan and pour crawfish sauce down the center of pork loin and tie with string. Season loin with Creole seasoning of choice. Place pan on grill not directly over fire. Add two handfuls of mesquite chips to coals.

Basting Sauce:
½ stick butter, 1 Tbsp. honey, 3-tbsp. Worcestershire sauce, 4-tbsp. water. After loin browns baste every 10 minutes for 1 hour.

Shrimp Sauce:
While loin is on the grill, heat ½ stick of butter, ½ cup green onions, ¼ cup of chopped yellow onions, ¼ cup parsley. Sauté for 5 minutes. Add thyme, ½ tsp. oregano, 1 tbsp. Worcestershire and 1 LB shrimp and sauté another 5 minutes. Add ½ pint whipping cream, sauté 3 minutes and season to taste with Tabasco.

Remove loin from grill. Cut into 1-inch slices and pour portion of sauce over each slice. Enjoy!