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crab stuffed pork tenderloin

(2 ratings)
lkostura avatar
Recipe by
Lou Kostura
@lkostura
Belmont, CA

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 ratings)
yield 3 -4
prep time 45 Min
cook time 35 Min
method Pan Fry

Ingredients For crab stuffed pork tenderloin

  • 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

  • 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.
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