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Crawfish-Stuffed Pork Tenderloins Recipe

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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

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Crawfish-Stuffed Pork Tenderloins Recipe

Prep: 35 min. Bake: 40 min.

Yield: 8-10 Servings

35 2400 2435

Ingredients

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

Directions

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. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 slice) equals 207 calories, 7 g fat (3 g saturated fat), 100 mg cholesterol, 613 mg sodium, 16 g carbohydrate, 1 g fiber, 19 g protein.

Originally published as Crawfish-Stuffed Pork Tenderloins in Country October/November 2003, p49

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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