Seafood Stuffed Pork Tenderloin with Shrimp Sauce

      4 lb Pork tenderloin                     1 tb Chopped onions
  1 3/4    Sticks butter                       1 tb Honey
    1/2 pt Whipping cream                      2 tb Worcestershire sauce
    1/2 ts Thyme                               4 tb Water
      1 lb Peeled small shrimp               1/2 ts White pepper
      1 lb Crawfish tails                      1 ts Salt
    3/4 c  Chopped green onions                1 ds Tabasco sauce
    1/2 c  Chopped parsley                          Salt to taste
      1 tb Minced garlic                            Red & black pepper to taste
    3/4 ts Oregano

     Slice pork loin down center. Season well with salt, red pepper and black
  pepper to taste.
 
     Heat 3/4 stick of butter in saucepan. Saute 1/2 cup green onions, 1/4
  cup parsley, garlic and 1/4 teaspoon oregano for five minutes. Add 3/4
  pound crawfish tails and saute five minutes.
 
     Place pork loin on foil and pour the above mixture down center. Tie with
  string to hold mixture in and fold up sides of foil. Place on top of grill,
  cover, and add two handfuls wet mesquite chips to hot coals.
 
     Prepare basting sauce by heating together 1/2 stick butter, 1 tablespoon
  honey, 2 tablespoons Worcestershire sauce, and 4 tablespoons water. After
  loin begins to brown, baste every 10 minutes.
 
     Prepare shrimp sauce by heating 1/2 stick butter. Add 1 tablespoon
  chopped onions, 1/4 cup green onions and 1/4 cup parsley, saute five
  minutes. Add 1/2 teaspoon thyme, 1/2 teaspoon white pepper, 1 teaspoon
  salt, 1/2 teaspoon oregano, 1 dash Tabasco sauce, 2 dashes Worcestershire
  sauce, shrimp and 1/4 pound crawfish tails. Saute 5 minutes. Add whipping
  cream and saute 3 minutes.
 
    Remove loin from grill and cut into 1-inch slices. Pour a portion of
  shrimp sauce over each slice and enjoy!