1/4 cup green onions, chopped
1⁄4 cup parsley, chopped
2 cloves garlic, chopped
1⁄2 stick butter
1⁄2 pound shrimp, peeled
Salt and pepper (red and black) to taste
1 (1- to 2-pound) pork tenderloin
Tony Chachere’s Creole Seasoning to taste
Saute onions, parsley, and garlic in butter. Add shrimp, and cook until done. Season with salt and peppers, and cool. Stuff pork tenderloin with shrimp mixture, and season with Tony’s. Grill on a charcoal or gas grill until tender, usually about 1 hour. Or instead of grilling, you can use a browning bag and bake in a preheated 350-degree oven for about 1 hour or until cooked through. Allow longer cooking time for larger tenderloin
SAUCE:
1⁄4 cup onions, chopped
1⁄4 cup parsley, chopped
2 cloves garlic, chopped
1 stick butter
2 tablespoons flour
1 pound shrimp, peeled
1 pint half & half
Dash worcestershire sauce
Dash thyme
Salt and pepper (red and black) to taste Saute onions, parsley, and garlic in butter. Add flour, and mix. Add shrimp, and heat. Add half & half, worcestershire sauce, and thyme. Thin with water if too thick. Allow shrimp to cook for 10-15 minutes, then season with salt and peppers. Pour over tenderloin when sliced and ready to serve.