CRAB STUFFED PORK TENDERLOIN

Crab Stuffed Pork Tenderloin image

Provided by Lou Kostura

Categories Seafood

Time 1h20m

Number Of Ingredients 11

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

Steps:

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.