Our South Texas chef buddy, Trav, checks in with another great recipe. For more info on Trav’s culinary offerings, services and contact info, visit his Facebook page.

1 pork loin section

8 oz crawfish tails

1 red bell pepper, diced

1 onion, chopped

Chopped parsley

Celery seed

Old Bay

White wine

First, make the filling. Drain the crawfish tails and sauté with the onion and bell pepper in a little olive oil. Season with Old Bay and celery seed. When the onion is translucent, deglaze with a little white wine, squeeze in a little lemon juice and reduce til the liquid is almost gone. Remove from heat, toss in the parsley and set aside.

Next, make a roulade with the pork loin. Using a long, sharp knife, start cutting the loin the loin about an inch from the bottom, like so:

Continue cutting, turning as you get to the sides, maintaining a constant thickness until you have a flat sheet.

Season the meat with salt and pepper, then spread the crawfish filling on the loin.

Roll up the loin and tie with butcher’s twine.

Season with Tony’s, the roast in a 375 degree oven until a thermometer inserted to the middle reads 160 (about 30-45 mins). While it is cooking, make the sauce:

White wine

Lemon

Shallots, minced

Chicken broth

Cream

Diced tomato

Paprika

cayenne

1 stick of butter, room temp, cut into pats

In a small sauté pan, boil the shallots in half and half mix of white wine and lemon. Reduce to a glaze, and then add a little chicken broth, three times as much cream and the paprika, cayenne and tomato. Reduce to a sauce like consistency, and then strain. Whisk the butter into the hot sauce, one pat at a time, until completely incorporated. Keep the sauce warm, but not hot. If it gets too hot, the butter will melt and the sauce will break.

When the loin is done, slice, plate, and pour the sauce over the top. Serve immediately.