Pineapple, Rum, Stuff Pork and Shrimp Jamborie!

I'm not sure what I want to call this dish. I'm thinking Shrimp and White Meat in honor of Tim & Eric. Perhaps I'll call it Pineapple & Rum Stuffed Pork Sirloin with Sauteed Shrimp in a  light Garlic Butter Sauce! Too descriptive? I'll think of something! Step One; I marinate the shrimp and pork along with the pineapple in some cheap rum my girlfriend brought with us to see that cheesy Topher Grace flick Take Me home tonight! I drank most of it but what little I had left over went into making this! I added some Louisiana hot sauce, minced garlic, white wine vinegar (although I would have used Apple Cider if I had any), a pinch of salt and a dash of pepper (exact measurements depend on your hand size).

$4.99 was too much for this Rum

As the meat marinates I focus on a few other things, like the laundry, smoking a bowl, and oh yeah, my side dish. Now I know it seems like I include potatoes on a lot of dishes (and I do), but this time it's because I bought too much. I got a 5 pound bag when I meant to get a three pound bag. I didn't want to do mashed potatoes again, or a baked potato, so I pealed and cubed the taters and julienne some onions and baby carrots and set the to boil. You could if you like substitute the onions and carrots with celery and red peppers. My grandmother used to make hers that way. I then enjoyed a cheap rum and vanilla Coke, which was quite good.

While the potatoes did they're thing, I carefully stuffed the pork with some Peppadew Goat Cheese. Which is Goat Cheese with roasted red peppers mixed in it. I used my titanium pairing knife that I love soooo much!  cut a slit deep into the pork and inserted the delicious, delicious cheese, yum! You don't want to over stuff, but remember that the cheese will melt and become a lot smaller than it looks when you stuff it. so you want to have a good amount but be sure you can close it after wards.

 

I placed the pork in a pan and then poured the Marinade it had been soaking in all over it with a little more rum and vinegar. I also rubbed the meat with a mixture of salt, Cayenne, black pepper, and cumin. Now at this point the oven had been preheating for close to an hour at 400 so I drop it down to 350 and pop in my pork sirloin. Feel free to take this time to smoke another bowl, watch wrestling and put the clothes in the dryer. Also feel free to julienne some more carrots and some cucumbers, and onions. I made a dressing to from some honey mustard, salt, black pepper, vinegar, and olive oil. When it gets about half an hour in check the pork and if need be add more rum and pineapple juice. You should by now have checked your potatoes as well and if they're done to  your liking take them off the stove pour them into a strainer and remove all water. I added a small amount of blue cheese dressing and tossed the potatoes. Now at the 1 hour mark you want to take a lump of butter in a sauce/frying pan and once it melts pour the shrimp and the rest of your marinade in add a little more minced garlic and let simmer. Place a lid on it to speed up the process. I also cut a little extra onions to toss in the mix too. Turn the oven down to warm and wait ten minutes, then plate and serve. You can go over or under with the shrimp it depends on your taste. I chose over for mine. Now my girlfriend doesn't care for shrimp (she's not allergic, just doesn't like it), so her plate was made available san's shrimp meaning I got a little more than I would serve for one person. Well wah-la, The Pineapple-Pork Express! Huh? No, well I'll keep working on the name!