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


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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

How to Make Crab Stuffed Pork Tenderloin


  • 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.

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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