Ingredients
- 4 pork tenderloins
- 6 tablespoon butter
- 1/2 tablespoon white onion
- 1 loaf french po-boy bread
- 3 sprig thyme
- 3 sprig sage
- 3 tablespoon white wine
- 1/2 cup blue cheese
- 1/4 cup roasted pecans
- 4 tablespoon olive oil
- 1 tablespoon red bell pepper
- 8 slice yellow squash
- 8 slice zucchini
- 8 slice Japanese eggplant
- 8 slice Parmesan cheese
- 6 clove garlic
- 3 clove shallots
- 1 tablespoon rosemary, finely chopped
- 1 tablespoon Abita Amber beer
- 1/3 cup hot sauce
- 1 cup worcestershire sauce
- 4 cup sugar cane skewers
- 16 cup large shrimp
- 1 ounce creole spice
- 4 sprig rosemary
Preparation
Baking Directions:
Slice the pork tenderloins horizontally and season with salt and pepper.
Sauté the onions in two tablespoons of butter until soft.
Add the bread, herbs and white wine and remove from heat.
Fold in the blue cheese and pecans.
Place the stuffing on top of the pork and fold the loin over.
Heat olive oil on high and sear the pork approximately one minute on each side.
Place the pork in the oven to finish cooking at 325º for 8 to 10 minutes.
Toss the pepper, squash, zucchini and eggplant with two tablespoons of olive oil and season with salt and pepper.
Grill the vegetables for 30 seconds on each side.
Stack the slices with shaved Parmesan between each layer.
Finish with the red pepper on top and allow it to warm in the oven for three minutes before serving.
Sauté the garlic and shallots in a teaspoon of olive oil; add the rosemary.
Deglaze the pan with the beer.
Add hot sauce and Worcestershire and allow it to reduce to one third.
Finish by whisking the remaining butter into the sauce.
Serving Directions:
Skewer the shrimp, season with Creole spice and grill for one minute on each side until cooked.
Place the pork on the plate with the shrimp on top and vegetable terrine to the side.
Drizzle the sauce over the pork and shrimp, and garnish with a spring of rosemary.
