Crawfish-Stuffed Pork Tenderloins

Name: Crawfish-Stuffed Pork Tenderloins
Prep time: 35 min
Cook time: 4 h
Total time: 4 h 35 min
Yield: 8-10 servings.
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

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

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.