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Crawfish-Stuffed Pork Tenderloins

 Crawfish-Stuffed Pork Tenderloins
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
8-10 ServingsPrep: 35 min. Bake: 40 min.


  • 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


  • 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

2 of 2

Crawfish-Stuffed Pork Tenderloins (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.