Delicious is all I can say
- Carbohydrate 3.85872044643725 g
- Cholesterol 275.859605538639 mg
- Fat 68.0084907267886 g
- Fiber 0.707389096994035 g
- Protein 47.1953769694814 g
- Saturated Fat 30.5361664055237 g
- Serving Size 1 1 Serving (286g)
- Sodium 312.73555459334 mg
- Sugar 3.15133134944321 g
- Trans Fat 6.17892967098883 g
- Calories 823 calories
Step-by-step
- Preheat oven to 450(F). Toss together shrimp, pepper, and 1 tbsp cajun seasoning. Place mixture on slightly greased baking sheet. Bake for 15 minutes until shrimp turn pink. Let cool 10 minutes.
- Trim pork. Butterfly by making a horizontal cut 1/3 down from top into 1 side (longway) of pork, cutting to within 1/2 inch of other side. Unfold piece and lay flat. Butterfly and repeat on opposite side of remaining 2/3 pork, beginning at top or bottom of inside cut. It should lay flat into 1 large piece when complete.
- Place between 2 sheets of plastic wrap and flatten with mallet into 1/2 inch thickness. Spread 2 tbsp butter over pork. Sprinkle with 1 tbsp cajun seasoning. Spread shrimp mixture over pork, leaving 1/2 inch border. Roll up, and tie with kitchen string, securing at 2 inch intervals. Rub remaining 2 tbsp butter over roast, and sprinkle with remaining 1 tbsp Cajun seasoning. Place on lightly greased rack in roasting pan.
- Bake for 20 minutes. Reduce oven to 325 and bake an additional 1 hour until thermometer in thickest portion reads 155. Cover with aluminum foil and let rest 20 minutes. slice into 1-inch pieces.
- cook sausage in skillet over medium-high heat, stirring often. Add cream, cook over medium heat for 30 minutes, stirring occasionally, until thickened and reduced by half. Stir in mustard. Serve over pork.
How does one butterfly a thick cut of meat without slicing entirely through the opposite edge? Achieving this requires stabilizing the pork flat on a cutting board, placing the non-dominant hand firmly on top, and holding the knife parallel to the work surface. Cutting too aggressively leads to accidental tears that allow the shrimp and pepper filling to escape during baking. Starting the oven at 450 degrees Fahrenheit triggers rapid initial browning on the exterior surface before heat penetrates deeply into the center. Dropping the temperature down to 325 degrees Fahrenheit after the first 20 minutes prevents the outer layers from scorching while the internal protein fibers finish cooking. Pulling the roast from the oven when an instant-read thermometer registers 155 degrees Fahrenheit ensures safety while maintaining juiciness. Resting the meat under foil for 20 minutes permits the internal juices to redistribute evenly throughout the muscle tissue rather than pooling on the cutting board during slicing. Simmering the heavy cream and sausage reduction over medium heat concentrates the dairy solids gradually without scorching the sugars. Controlling heat application prevents the cream sauce from breaking into an oily separation.
