Shrimp Stuffed Pork Loin with Andouille Cream Gravy

Easy enough to make anytime, but elegant enough for company. You can't mess up with that combination, now can you?

1/2 lb. peeled, small raw shrimp, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

3 T. Cajun seasoning, divided

1 (3 1/2 lb.) boneless pork loin

1/4 cup butter, softened

Andouille Cream - recipe to follow

Preheat oven to 450 degrees. Toss together shrimp, pepper and 1 T. Cajun seasoning.  Place mixture on a lightly greased baking sheet. Bake at 450 degrees for 15 minutes or until shrimp turn pink and peppers begin to caramelize. Let cool 10 minutes.

Meanwhile, trim pork loin roast. Butterfly pork loin by making a horizontal cut (about one-third down from top) into one side of pork, cutting to within 1/2 inch of other side. Do not cut all the way through meat.

Unfold top cut piece, open, and lay flat. Butterfly and repeat procedure on opposite side of remaining two third portion of pork loin, beginning at top or bottom of inside cut.

Place pork loin between two sheets of heavy duty plastic wrap, and flatten to a 1/2 inch thickness, using a rolling pin or flat side of a meat mallet. Spread 2 T. butter over pork; sprinkle with 1 T. Cajun seasoning. Spread shrimp mixture over pork, leaving a 1/2 inch border. Roll up, starting at 1 long side, and tie with kitchen string, securing at 2 inch intervals. Rub remaining 2 T. butter over roast; season with remaining 1 T. Cajun seasoning. Place roast on a lightly greased rack in a roasting pan.

Bake at 450 for 20 minutes. Reduce oven temperature to 325 and bake 1 hour or until a meat thermometer inserted into thickest portion registers 155 degrees. Cover with aluminum foil, and let rest 20 minutes. Slice pork into 1 inch pieces. Serve with andouille cream.

Andouille Cream Gravy

1/2 lb. andouille sausage, chopped

4 cups heavy cream

1 T. Creole mustard

Cook sausage in a large skillet over medium high heat, stirring often, 5 to 6 minutes until browned.

Add cream and cook over medium heat for 30 minutes stirring occasionally, or until cream is thickened and reduced by half. Stir in mustard. Remove from heat.