Baked Pork King Kalakaua
INGREDIENTS
- Servings: 4
- 2 cups Bechamel Sauce
- 1/2 cup dry white wine
- 1/4 teaspoon tarragon
- 1 1/2 pounds pork tenderloin, cut in 8 3 ounce fillets
- 3 large garlic cloves, peeled
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup minced challots
- 2 tablespoons butter
- 1/4 pound small shrimp, shelled and cooked
- 1/3 pound shredded crabmeat
- 1/4 teaspoon dry mustard
- 4 ounces cream cheese, cut into 8 slices
DIRECTIONS
- Combine bechamel sauce,white wine and tarragon, in a small saucepan and keep warm.
- Preheat the oven to 350ºF.
- Place fillets between two pieces of waxed paper.
- Pound each fillet on both sides with a meat mallet until thin.
- Crush garlic cloves and combine with salt and pepper.
- Rub the garlic paste onto one side of each slice of meat.
- Over medium heat, sauté shallots in butter briefly until tender.
- Add shrimp and crab meat; sprinkle on the mustard.
- Stirring to blend, cook briefly to warm the shrimp and crab meat.
- Then add 1/2 cup of the warm béchamel sauce.
- Remove from the heat.
- To assemble, place a slice of cream cheese on each of four pieces of the pounded pork tenderloin.
- Spread equal amount of shrimp and crab stuffing over the cheese-covered meat.
- Top the filling with another slice of the cream cheese, then cover with a second piece of pork tenderloin.
- Place the Pork King Kalakaua in a shallow greased baking dish.
- Pour the remaining 1 1/2 cups béchamel sauce.
- Bake in the preheated oven for 30 minutes or until pork is cooked through.