Crawfish Stuffed Pork Tenderloins Recipes

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CRAB STUFFED PORK TENDERLOIN



Crab Stuffed Pork Tenderloin image

A little effort but well worth it. This original recipe took the runner-up title in the 2010 Food and Wine magazine / LG Electronics "Taste of Something Better Contest" in Beverly Hills California.

Provided by Lou Kostura

Categories     Seafood

Time 1h20m

Number Of Ingredients 11

1 pork tenderloin, butterflied and pounded
6-8 oz crab meat, dungeness crab preferred
2-4 oz spinach, fresh
2 stick celery, diced
1 onions, small white diced
1/2 green bell pepper diced
2 clove garlic minced
1/4 c mayonnaise
pinch salt and pepper
3 Tbsp butter-unsalted
1/4 c vegatable oil

Steps:

  • 1. Butterfly and pound out pork tenderloin between 2 pieces of plastic wrap until about 1/4 in thick.
  • 2. Season both sides with salt and pepper
  • 3. Layer with spinach leafs until covered. Leave 1 inch clear around edges.
  • 4. Mix crab, celery, onion, bell pepper, garlic and mayonnaise, season to taste.
  • 5. Place crab mixture on top of spinach covered tenderloin, cover crab mixture with additional spinach, again leave 1 inch clear edge.
  • 6. Roll and tie closed with kitchen string.
  • 7. Sear on all sides in oven proof Skillet in Oil and Butter.
  • 8. Bake @ 350 for 30 minutes.
  • 9. Rest 5 minutes, slice on diagonal with sharp knife and serve.

TENDER STUFFED PORK TENDERLOIN



Tender Stuffed Pork Tenderloin image

"My grandmother often prepared this stuffed pork loin for Sunday dinner. She loved to cook and eat, especially when she had someone to share her food with." - Mary Ann Marino, West Pittsburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 2 servings.

Number Of Ingredients 11

1 pork tenderloin (3/4 to 1 pound)
1/2 cup chopped onion
2 tablespoons butter
1 cup soft bread crumbs
1/4 cup minced fresh parsley
1/4 teaspoon rubbed sage
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg, lightly beaten
1 bacon strip

Steps:

  • Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside. , In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients. , Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 476 calories, Fat 27g fat (12g saturated fat), Cholesterol 239mg cholesterol, Sodium 719mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 41g protein.

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