| 4 pork tenderloins
1/2 c. onion, diced
1/2 c. bell pepper, diced
1/2 c. celery, diced
2 Tbs. Cajun spice
3 c. bread crumbs
1 c. chicken stock
1 lb. Bay shrimp
Yield: 6 - 8 servings
|
Remove silverskin and fat from tenderloins. Trim off thin ends so that tenderloins are of a consistent circumference. Slice each tenderloin in halves, approximately 4 inches in length with sharp fillet knife. Cut into end and carefully push through to the other side. With your fingers start spinning the tenderloin to enlarge the center cavity.
Saute vegetables in oil. Heat chicken stock and add to breadcrumbs. Stir in spice, sauteed vegetables, and the bay shrimp.
With fingers stuff the center of tenderloin with the above ingredients.
Oil tenderloin and sprinkle with Cajun spice.
Smoke with hickory or apple at 225°F for 1 hour.
Slice each into thirds or fourths on the diagonal. Serve on bed of rice or spinach. |