crab stuffed pork tenderloin
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.
prep time
45 Min
cook time
35 Min
method
Pan Fry
yield
3-4 serving(s)
Ingredients
- 1 - pork tenderloin, butterflied and pounded
- 6-8 ounces crab meat, dungeness crab preferred
- 2-4 ounces spinach, fresh
- 2 sticks celery, diced
- 1 - onions, small white diced
- 1/2 - green bell pepper diced
- 2 cloves garlic minced
- 1/4 cup mayonnaise
- pinch salt and pepper
- 3 tablespoons butter-unsalted
- 1/4 cup vegatable oil
How To Make crab stuffed pork tenderloin
-
Step 1Butterfly and pound out pork tenderloin between 2 pieces of plastic wrap until about 1/4 in thick.
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Step 2Season both sides with salt and pepper
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Step 3Layer with spinach leafs until covered. Leave 1 inch clear around edges.
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Step 4Mix crab, celery, onion, bell pepper, garlic and mayonnaise, season to taste.
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Step 5Place crab mixture on top of spinach covered tenderloin, cover crab mixture with additional spinach, again leave 1 inch clear edge.
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Step 6Roll and tie closed with kitchen string.
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Step 7Sear on all sides in oven proof Skillet in Oil and Butter.
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Step 8Bake @ 350 for 30 minutes.
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Step 9Rest 5 minutes, slice on diagonal with sharp knife and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Pork
Category:
Seafood
Keyword:
#crab
Keyword:
#Stuffed
Ingredient:
Pork
Method:
Pan Fry
Culture:
American
Collection:
Pork Be inspired®
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