Crab Stuffed Pork Tenderloin

Lou Kostura

By
@lkostura

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.

Rating:
★★★★★ 2 votes
Comments:
Serves:
3-4
Prep:
45 Min
Cook:
35 Min
Method:
Pan Fry

Ingredients

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

Step-By-Step

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

About this Recipe

Course/Dish: Other Main Dishes, Pork, Seafood
Main Ingredient: Pork
Regional Style: American
Collection: Pork Be inspired®
Hashtags: #crab, #Stuffed