Oyster-Stuffed Pork Loin

Ingredients

• 6 pounds pork loin boneless
• 1/2 cup vegetable oil
• 2 cups onions chopped
• 2 cups celery chopped
• 2 cups scallions
• spring or green onions
• 10 cloves garlic minced
• 1 pint heavy whipping cream

Instructions

1. Spiral cut pork loin until it is shaped rectangular and about 1/2 inch thick.
2. In saucepan, brown onion, celery and bell pepper.
3. Add oysters and oyster liquid.
4. Cook 3 to 4 minutes.
5. Add seafood base and heavy cream.
6. Cook 5 minutes.
7. Add breadcrumbs to thicken.
8. If too thick, add more cream and adjust seasonings.
9. Cool.
10. Spread mixture evenly over pork.
11. Start at one end rolling up pork to give a jellyroll effect.
12. Tie with butcher's knot.
13. roll in crushed red pepercorns.
14. Bake at 350F (180C) until brown and tender.
15. Cut into medallions.
16. Place Apple Cider cream Sauce on serving plate.
17. Place medallions on top of sauce.