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