EASY MINI TURTLE CHEESECAKESCRUST:24 whole chocolate graham crackers, broken into pieces8 T. butter, melted½ c…

Shrimp-Andouille Stuffed Bacon Wrapped Pork Loin
2 ¼ lb. shrimp-andouille stuffed bacon-wrapped pork loin*
PAM
Olive oil
Salt, red/black pepper, garlic powder
1-(16- oz.) container shredded fresh carrots
1 (16-oz.) container chopped Italian Blend of Veggies*
3-4 large portabella mushroom caps, gills removed and sliced thickly
8 oz. chopped onion mix
½-1 c. red wine
1 (16-oz.) Ken’s Steak House Sweet Vidalia Onion Dressing
1 bunch chopped fresh parsley, garnish
1. In large roasting pan, spray with PAM and drizzle with olive oil.
2. Heat pan over moderate heat.
3. Sear the seasoned pork loin on all sides.
4. Remove pork loin from pan after searing and place on side.
5. Turn heat off of roasting pan.
6. Place the shredded carrots in bottom of pan, then the chopped Italian veggie blend and the chopped onion mix. Mix well and season.
7. Place the sliced mushrooms in a row down the pan on two sides.
8. Pour enough wine in to cover the bottom of pan.
9. Place the seared pork loin on top of the mushrooms.
10. Drizzle the Vidalia onion dressing on the meat and mushrooms. This usually takes about ½ of the bottled dressing.
11. Cover with foil and place in 375 oven for 1-1 ½ hours (depending on size of pork loin).
12. Remove from oven, uncover and let rest for 5 minutes.
13. Slice and garnish with chopped parsley.
14. When serving, spoon the veggies and sauce that is in bottom of pan.
*****I bought this stuffed pork loin at Rouse’s in Lafayette. They had several stuffings. If you can’t find it you may have to order from your butcher.
The Italian Blend of Veggies is cut like the veggies used in stir-fry and fajitas. I also found this at Super 1, Rouse’s, and Fresh Market. I love these cuts. I use them in many dishes when in a hurry.