Shrimp-stuffed tenderloins or backstrap
Cut loin or strap lengthwise to within 1/2 inch of bottom to butterfly. Place meat in Italian dressing for 4 hours or more. Boil shrimp in water 3-5 minutes depending on size and you can add Old Bay or Zatarans if you want, then peel and devein and lay them end to end inside loin. Melt 1 tbsp of butter[or 2] and add 2 tbsp of lemon juice, drizzle over shrimp and lay a piece of bacon or 2 on top before semi closing it up with toothpicks. Place meat on broiler pan and roast for an hour at 400 degrees. An optional wine sauce can be spooned over it once done by combineing 1/2 cup butter, 1/4 cup of onion, 1-2 minced garlic cloves, 1/2 cup whitewine and 1/2 tsp worsh. As they say on Hee Haw...yum yum!
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