Crab Stuffed Pork Tenderloin

Lou Kostura


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.


★★★★★ 2 votes

45 Min
35 Min
Pan Fry


  • 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
  • pinch
    salt and pepper
  • 3 Tbsp
  • 1/4 c
    vegatable oil

How to Make Crab Stuffed Pork Tenderloin


  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.

Printable Recipe Card

About Crab Stuffed Pork Tenderloin

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

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