Best Seafood Stuffed Pork Tenderloin With Shrimp Recipes

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SEAFOOD STUFFED PORK TENDERLOIN WITH SHRIMP S



Seafood Stuffed Pork Tenderloin with Shrimp S image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 45m

Yield 12

Number Of Ingredients 19

2 tb Worcestershire Sauce
1/2 pt Whipping cream
1 tb Honey
3/4 c Green Onions chopped
1 tb Onions chopped
1 ts Salt
1 lb shrimp Peeled small
1 lb Crawfish tails
1/2 ts White pepper
Red & black pepper to taste
4 tb Water
1/2 c Chopped parsley
1 tb Garlic minced
Salt to taste
1 3/4 Sticks butter
3/4 ts Oregano
1 ds Tabasco sauce
4 lb Pork tenderloin
1/2 ts Thyme

Steps:

  • Slice pork loin down center. Season well with salt, red pepper and black pepper to taste. Heat 3/4 stick of butter in saucepan. Saute 1/2 cup green onions, 1/4 cup parsley, garlic and 1/4 teaspoon oregano for five minutes. Add 3/4 pound crawfish tails and saute five minutes. Place pork loin on foil and pour the above mixture down center. Tie with string to hold mixture in and fold up sides of foil. Place on top of grill, cover, and add two handfulls wet mesquite chips to hot coals. Prepare basting sauce by heating together 1/2 stick butter, 1 tablespoon honey, 2 tablespoons Worcestershire sauce, and 4 tablespoons water. After loin begins to brown, baste every 10 minutes. Prepare shrimp sauce by heating 1/2 stick butter. Add 1 tablespoon chopped onions, 1/4 cup green onions and 1/4 cup parsley, saute five minutes. Add 1/2 teaspoon thyme, 1/2 teaspoon white pepper, 1 teaspoon salt, 1/2 teaspoon oregano, 1 dash Tabasco sauce, 2 dashes Worchestershire sauce, shrimp and 1/4 pound crawfish tails. Saute 5 minutes. Add whipping cream and saute 3 minutes. Remove loin from grill and cut into 1-inch slices. Pour a portion of shrimp sauce over each slice and enjoy!

Nutrition Facts : Calories 508 calories, Fat 34.9091393750042 g, Carbohydrate 2.66387520861104 g, Cholesterol 271.470416666667 mg, Fiber 0.30433333043865 g, Protein 44.5561702604701 g, SaturatedFat 20.0393510729174 g, ServingSize 1 1 Serving (274g), Sodium 390.765953125143 mg, Sugar 2.35954187817239 g, TransFat 2.91864179166793 g

CRAWFISH-STUFFED PORK TENDERLOINS



Crawfish-Stuffed Pork Tenderloins image

This is a great main dish to serve to company. The meat is so moist and bakes to a nice golden brown, while the flavorful stuffing inside adds extra color.-Kim Bunting, Colfax, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 4h35m

Yield 8-10 servings.

Number Of Ingredients 17

6 green onions, chopped
3/4 cup chopped green pepper
1/4 cup butter
1/2 teaspoon chicken bouillon granules
1/2 cup boiling water
2 cups seasoned stuffing croutons
1 pound cooked crawfish tails or cooked medium shrimp, peeled and deveined
4 pork tenderloins (1 pound each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup molasses
GRAVY:
5 teaspoons cornstarch
2 teaspoons beef bouillon granules
1 cup plus 2 tablespoons cold water
1 can (4 ounces) mushroom stems and pieces, undrained
1/4 teaspoon browning sauce, optional

Steps:

  • In a large skillet, saute onions and green pepper in butter until tender. Dissolve bouillon in boiling water. Place the croutons in a large bowl; add onion mixture and bouillon mixture. Stir in crawfish tails; set aside., Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic; sprinkle with salt and pepper. Spoon stuffing over two tenderloins. Top with remaining tenderloins; tie with kitchen string., Place on a rack in a shallow roasting pan. Cover and bake at 350° for 10 minutes. Brush with half of the molasses. Bake, uncovered, 30-35 minutes longer or until a thermometer inserted into meat reads 145°, brushing once with remaining molasses. let stand for 5 minutes before slicing., Meanwhile, in a small saucepan, combine cornstarch, bouillon and water until smooth. bring to a boil; cook and stir for 2 minutes or until thickened. Add mushrooms and browning sauce if desired. Slice pork; serve with gravy.

Nutrition Facts : Calories 207 calories, Fat 7g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 613mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 1g fiber), Protein 19g protein.

PORK LOIN STUFFED WITH SHRIMP, O BOY!



Pork Loin Stuffed With Shrimp, O Boy! image

Make and share this Pork Loin Stuffed With Shrimp, O Boy! recipe from Food.com.

Provided by Timothy H.

Categories     Pork

Time 1h40m

Yield 4 chops, 4 serving(s)

Number Of Ingredients 15

4 lbs boneless pork fillets or 4 lbs pork loin
1 tablespoon spoon chopped onion
1/2 cup green onion
7/8 cup butter
1 tablespoon honey
1/2 pint whipping cream
1 lb peeled shrimp
1/2 teaspoon pepper
1 teaspoon salt
1/2 teaspoon hot sauce
1/2 cup fresh parsley
1 tablespoon minced garlic
1/4 teaspoon red and black pepper
3/4 teaspoon oregano
1/2 teaspoon lemon juice

Steps:

  • Stuffing- Saute' 1/2 cup green onion,1/4 cup parsley,1/4 teaspoon oregano for five minutes in the 3/4 stick of butter. Add 3/4 of the shrimp,for another 3 min! Let cool!
  • Basting bauce! 1/2 stick butter, 1/4 cup chopped onion, 1 tablespoon honey, 1 tablespoon garlic chopped minced and 1/4 cup parsley. Saute' 5 min.Add 1/2 ts thyme,1/2 teaspoon pepper,1 teaspoon salt,1/2 ts oregano,1 Tbl spoon hot suce,2 Tbl spoon Worcestershire sauce, 1 Tbl spoon of lemon juice,1 tablespoon honey and the rest of the shrimp.Saute'3 minutes, Add whipping cream for 3 minute.
  • Slice down the center to form a large pocket. Add stuffing mixture,secure with turkey pins or tooth picks. Bake at 35-40 minutes or grill until desired doness! Pour the sauce over the chop's!

Nutrition Facts : Calories 1250.7, Fat 82.7, SaturatedFat 46, Cholesterol 616.9, Sodium 1854.2, Carbohydrate 9.7, Fiber 0.8, Sugar 4.9, Protein 113.3

SEAFOOD STUFFED PORK TENDERLOIN WITH SHRIMP SAUCE



Seafood Stuffed Pork Tenderloin with Shrimp Sauce image

Stop making simple meals and try this savory dish that is bound to change your cooking ways! 184

Categories     Main Dish     Fish     Shrimp     Tabasco     Crawfish

Time 1h

Yield 12

Number Of Ingredients 38

pork tenderloin
butter
heavy whipping cream
thyme
shrimp
crawfish tails
scallions, spring or green onions
parsley leaves
garlic
oregano
onions
honey
worcestershire sauce
water
white pepper
salt
red hot pepper sauce
salt
black pepper
pork tenderloin
butter
heavy whipping cream
thyme
shrimp
crawfish tails
scallions, spring or green onions
parsley leaves
garlic
oregano
onions
honey
worcestershire sauce
water
white pepper
salt
red hot pepper sauce
salt
black pepper

Steps:

  • Slice pork loin down center. Season well with salt, red pepper and black pepper to taste. Heat ¾ stick of butter in saucepan. Sauté ½ cup green onions, ¼ cup parsley, garlic and ¼ teaspoon oregano for five minutes. Add ¾ pound crawfish tails and sauté five minutes. Place pork loin on foil and pour the above mixture down center. Tie with string to hold mixture in and fold up sides of foil. Place on top of grill, cover, and add two handfulls wet mesquite chips to hot coals. Prepare basting sauce by heating together ½ stick butter, 1 tablespoon honey, 2 tablespoons Worcestershire sauce, and 4 tablespoons water. After loin begins to brown, baste every 10 minutes. Prepare shrimp sauce by heating ½ stick butter. Add 1 tablespoon chopped onions, ¼ cup green onions and ¼ cup parsley, sauté five minutes. Add ½ teaspoon thyme, ½ teaspoon white pepper, 1 teaspoon salt, ½ teaspoon oregano, 1 dash Tabasco sauce, 2 dashes Worchestershire sauce, shrimp and ¼ pound crawfish tails. Sauté 5 minutes. Add whipping cream and sauté 3 minutes. Remove loin from grill and cut into 1-inch slices. Pour a portion of shrimp sauce over each slice and enjoy!

Nutrition Facts :

SEAFOOD STUFFED PORK TENDERLOIN WITH SHRIMP



SEAFOOD STUFFED PORK TENDERLOIN WITH SHRIMP image

Categories     Pork

Yield 12 people

Number Of Ingredients 19

4 lbs Pork tenderloin
1 3/4 Sticks butter
1/2 pt Whipping cream
1/2 ts Thyme
1 lb Peeled small shrimp
1 lb Crawfish tails
3/4 c Chopped green onions
1/2 c Chopped parsley
1 tb Minced garlic
3/4 ts Oregano
1 tb Chopped onions
1 tb Honey
2 tb Worcestershire sauce
4 tb Water
1/2 ts White pepper
1 ts Salt
1 ds Tabasco sauce
Salt to taste
Red & black pepper to taste

Steps:

  • Slice pork loin down center. Season well with salt, red pepper and black pepper to taste. Heat 3/4 stick of butter in saucepan. Saute 1/2 cup green onions, 1/4 cup parsley, garlic and 1/4 teaspoon oregano for five minutes. Add 3/4 pound crawfish tails and saute five minutes. Place pork loin on foil and pour the above mixture down center. Tie with string to hold mixture in and fold up sides of foil. Place on top of grill, cover, and add two handfulls wet mesquite chips to hot coals. Prepare basting sauce by heating together 1/2 stick butter, 1 tablespoon honey, 2 tablespoons Worcestershire sauce, and 4 tablespoons water. After loin begins to brown, baste every 10 minutes. Prepare shrimp sauce by heating 1/2 stick butter. Add 1 tablespoon chopped onions, 1/4 cup green onions and 1/4 cup parsley, saute five minutes. Add 1/2 teaspoon thyme, 1/2 teaspoon white pepper, 1 teaspoon salt, 1/2 teaspoon oregano, 1 dash Tabasco sauce, 2 dashes Worchestershire sauce, shrimp and 1/4 pound crawfish tails. Saute 5 minutes. Add whipping cream and saute 3 minutes. Remove loin from grill and cut into 1-inch slices. Pour a portion of shrimp sauce over each slice and enjoy!

CRAB-STUFFED BEEF TENDERLOIN



Crab-Stuffed Beef Tenderloin image

Here's a deliciously different way to serve surf and turf. It's an elegant entree that often appears on my Christmas dinner table.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 13

8 bacon strips
1 beef tenderloin roast (3 pounds)
3 pouches (6 ounces each) lump crabmeat
1 cup water, divided
1/2 cup burgundy wine or beef broth
2 teaspoons lemon juice
2 tablespoons minced green onion
1 tablespoon butter
1 tablespoon steak sauce
1 teaspoon soy sauce
1 teaspoon browning sauce, optional
1 teaspoon sugar
1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes

Steps:

  • In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain., Make a lengthwise slit down the center of tenderloin to within 1/2 in. of bottom. Open meat so it lies flat. Mound crab over the center. Close tenderloin; tie at 2-in. intervals with kitchen string., Place on a rack in a shallow roasting pan. Wrap bacon around meat. Combine 1/2 cup water, wine or broth and lemon juice; pour over beef. , Bake, uncovered, at 425° for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove meat to a serving platter. Cover and let stand for 10 minutes. , Pour pan drippings and loosened brown bits into a saucepan. Skim fat. Stir in the onion, butter, steak sauce, soy sauce, browning sauce if desired, sugar and remaining water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in parsley. Slice tenderloin; serve with sauce.

Nutrition Facts :

STUFFED PORK TENDERLOIN



Stuffed Pork Tenderloin image

I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes.

Provided by ciaofraz

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 5

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil, or as needed
10 white mushrooms, minced
1 shallot, minced
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon dried sage
½ teaspoon ground black pepper
¼ teaspoon salt
¼ cup chopped fresh parsley
2 cups fresh spinach
1 teaspoon Dijon mustard
1 (2 pound) pork tenderloin, butterflied and pounded flat
4 slices prosciutto
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
  • Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
  • Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

Nutrition Facts : Calories 295.6 calories, Carbohydrate 4.2 g, Cholesterol 88.7 mg, Fat 16.2 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 4.1 g, Sodium 439.6 mg, Sugar 1.1 g

SEAFOOD STUFFED PORK CHOPS



Seafood Stuffed Pork Chops image

I make these when I really want to impress my guests. Someone actually told me this was the best dish they'd ever tasted outside of a fancy Restaurant. It takes a bit of time, but it'll all be worth it.

Provided by graniteangel

Categories     Crab

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 25

8 center-cut pork chops (1/2 inch thick)
1/2 lb raw shrimp
1 cup lump crabmeat
1 tablespoon olive oil
3 tablespoons unsalted butter
1/4 cup zucchini, chopped (small not fine)
1/4 cup summer squash, chopped (small not fine)
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
1 small onion, finely chopped
1 bunch green onion
2 large garlic cloves, minced
2 teaspoons fresh thyme
1 bunch fresh thyme leave
1 teaspoon fresh rosemary
1 teaspoon fresh oregano
4 cups day old French bread
1 1/2 teaspoons creole seasoning
1 1/2 cups chicken broth
4 tablespoons french garlic and herb goat cheese
4 slices prosciutto ham
1 1/2 cups heavy cream
1/4 cup white wine
kosher salt
fresh ground black pepper

Steps:

  • Peel your shrimp. In a small sauce pan add your chicken stock, the shrimp peels and the small bunch of thyme stems with leaves still on. Bring to a boil. Turn down heat to low and let simmer for 10 minutes. Then strain broth into bowl. Set aside.
  • In a sauté pan add your tablespoon of olive oil and turn heat to med-high. Add your zucchini, summer squash, red and green bell pepper, onion, chopped green onion tops (set bottoms aside for later), and half your minced garlic. Sauté for 2-3 minutes or until onions start to turn translucent. Add a tablespoon of the butter and remaining herbs. Let cook for another 2 minutes. Season with 1 teaspoon creole seasoning and ground black pepper to taste. Add French bread torn into small pieces. Stir in broth until it resembles a stuffing.
  • In small sauté pan add 2 tablespoons of butter. Add the shrimp and sauté until shrimp is pink on both sides. Remove shrimp from pan leaving the buttery sauce in the pan. Set pan aside for later.
  • Add half of the cooked shrimp lightly chopped with half of the lump crab meat to the stuffing. Gently fold in seafood. Set aside.
  • Heat oven to 350°F.
  • Lay out 4 pork chops in a 12x 8x baking dish. Sprinkle each chop with salt and pepper to taste. Spread a tablespoon of goat cheese on each of the four chops. Spoon about 1/2 of a cup stuffing on top of chop and then cover each chop with another chop. Sprinkle top of chop with salt and black pepper to taste. Wrap each stuffed chop with Prosciutto and bake covered in tin foil for 45 minutes.
  • Meanwhile.
  • In your buttery pan add the green onion bottoms finely chopped, and the rest of the minced garlic. Sauté for 2 minutes and then add the white wine. Simmer for 2 more minutes and then add the 1/2 teaspoon creole seasoning and the heavy cream. Reduce on med heat until sauce coats the back of a spoon. Add the other half of cooked shrimp and the other half of the lump crab meat. Add more creole seasoning and fresh black pepper to taste (optional).
  • Once the pork chops are out of the oven, let them rest for about 10 minutes before serving.
  • Pour the seafood cream sauce over each individual stuffed pork chop when plating.
  • It's great over basmati rice with some steamed green beans or asparagus. Don't forget the fresh baked french bread.
  • I always have left over stuffing. I just put it in a baking dish and cover it with Romano cheese. It can store it in the fridge to bake and serve another day or bake it off then and there. Bake at 350°F just until it browns on top.

Nutrition Facts : Calories 1290, Fat 74.1, SaturatedFat 36.5, Cholesterol 374.3, Sodium 1290.8, Carbohydrate 76.7, Fiber 5.7, Sugar 3.2, Protein 74.2

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