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.


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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

Directions Step-By-Step

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.

About this Recipe

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