Crab Stuffed Pork Tenderloin

1
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

How to Make Crab Stuffed Pork Tenderloin

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.

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