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Sausage Stuffed Pork Loin Ham with Crabmeat Cream Sauce

posted Dec 7, 2011, 4:09 PM by Unknown user   [ updated Apr 7, 2018, 6:12 PM by briana davis ]
Jimmy L. Babin
Creative Cajun Cooking
Oh, just hush and eat! It may take a little preparation for this,
but your friends will think you have done gone out the box,
and then they taste it OOOO-LALA
Servings: 20
2 each Pork Tenderloins (3" diameter and 12" long)
2 each Sausage Link 12" each (French Settlement Sausage Company)
1/3 pound Art's Ham and Bacon Cure (Can be purchased on this website)
1/3 pound Smokin' Fryin' Rub
2 cups Shallot Bottoms, sliced 1/8" thick
2 cups Shallot Tops, sliced 1/4" thick
2 cups Flour, all-purpose
1 cup Water
1/8 pound Butter (Kleinpeter Brand)
1 each vidalia Onion, diced
8 ounces Cream Cheese (Sure Fine Brand)
1/2 teaspoon Creative Cajun Cooking Seafood Boil
5 tablespoons Magic Swamp Dust Seasoning
4 cups Half and Half (Kleinpeter Brand) 1 pound Crabmeat (White portion only)
  • Slide a fillet knife into the center of the pork loin and make an opening for the sausage to be pushed in all the way threw the center.
  • Place the loin in a pan that can cover them in a mixture of the Ham & Bacon Cure and the Smokin' Fryin' Rub and 3/4 gallon of ice water.
  • This will need to be placed in a refrigerator for a minimum of 3 days to cure.
  • After it has cured for the 3 days, place in your favorite smoker, and let it smoke until the internal temperature is 165 degrees F.                    While the loins are smoking, let's get started on the sauce!
  • In a sauce pan, place the shallot bottoms, vidalia  onions and butter, then sauté until tender. You may need to sprinkle a little water as you go so it won't stick while you stir.
  • Add in the cream cheese, Dust, Boil, and stir until melted.
  • Blend milk and flour together in a bowl with a whisk and pour into mixture in pot.
  • Keep stirring until a slow boil is maintained for 20 minutes.
  • Fold in crabmeat until it gets to 160 degrees F.
  • Keep warm until ready for topping loin.
  • After loin is cooked, place on a cutting board, and slice into medallions about 3/8" thick.
  • Place on a plate and spoon crabmeat topping on it. The flavor will speak for itself!
Yield: 20 servings

Per Serving (excluding unknown items): 48 Calories; trace Fat (2.5% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Vegetable.

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