Heat the olive oil over medium heat in a medium-size pan and add the onions, oregano, bell peppers, salt, merquen and cayenne. Cook for 2 minutes, stirring occasionally. Add the crawfish tails and cook, stirring for about 2 minutes. Add the green onions, garlic, and parsley and and stir for about 1 minute.

Pour the mixture into a medium-size mixing bowl and let cool for about 2 minutes. Add the egg, bread crumbs, and cheese and mix well. Set aside.

Preheat the oven to 400°. Set the pork loins on a work surface, making a long slice down the middle of the tenderloin...do not cut all the way through. You're essentially butterflying the tenderloin. With the cut side up, season the inside of the pork with salt and pepper.

Spoon 3/4 of the crawfish filling into the center of the tenderloins. Shape the filling into a thin log that runs along the center of each loin. Reserve remainder for sauce. Roll up the pork loins and tie them with kitchen twine at 1 1/2-inch intervals. Season the rolled pork loins with salt and freshly ground pepper.

Heat 1T of olive oil in a cast iron (my fave) or heavy skillet. Brown the tenderloins on all sides...8-10 minutes. Pour off any fat from the skillet and return it to high heat. Add half of the chicken stock and bring to a boil, scraping up any browned bits from the bottom of the pan.

Return the pork loins to the skillet and roast them in the oven loosely covered with foil for 40 to 45 minutes or until an instant-read thermometer inserted in the thickest part of the meat registers 145°. Transfer the pork loins to a large cutting board, cover loosely with foil and let stand for 15 minutes.

Heat the skillet and deglaze with approx 1/2-3/4 c whiskey. Let boil for about 3 mins. Add the remaining 3/4 cup of chicken stock to the skillet. Then, add the remainder of the crawfish mixture stirring until slightly thickened. Check seasoning. Slice the stuffed tenderloin and spoon crawfish sauce over the top.