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Saturday, April 21, 2012

Stuffed Pork Tenderloin with Crab & Shrimp, April 7, 2012

After making "real" Midwest pork tenderloin sandwiches, we froze half of a  pork tenderloin. Walt wanted to stuff that half with crabmeat and shrimp and grill it on the rotisserie. I worked on finding a recipe that fit and this is what we adapted:

Crabmeat & Shrimp StuffingYield - about 6 Cups

Ingredients

1/2 CUP EXTRA VIRGIN OLIVE OIL
1 LARGE ONION (Chopped)
3 STALKS CELERY (Chopped)
1 TBSP FRESH GARLIC (Minced)
1/2 CUP DRY WHITE WINE
1/2 TSP WHITE PEPPER
1/2 TSP GROUND CAYENNE PEPPER
1 TSP THYME (used ground thyme)
1 TSP OREGANO LEAVES (used ground oregano)
2 TSP PENZEYS SPICES® 33RD & GALENA CHICKEN & PORK RUB
1 LB CRAB MEAT
1 LB SHRIMP, CHOPPED
2 CUPS BREAD CRUMBS
1 TBSP LEMON JUICE
2 LARGE EGGS (Beaten)
1/4 CUP FRESH PARSLEY (Chopped)

Method

In a large skillet and over medium heat, add olive oil, onions and celery; sauté until onions are clear (about 5- 7 minutes). Add garlic, wine and all of the seasonings, simmer until the sauce reduces by one third.
Remove from heat, gently fold in the crabmeat, shrimp and remaining ingredients; stuffing should be used immediately or refrigerated.

Based on a recipe from Aurora Caterings from the website: http://www.customcatering.net/Rec_Vege/stufcrab.html

Slice the pork tenderloin almost through. Stuff the pork tenderloin. Use skewers to hold the halves together, lace with heavy string (cord).

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Place on the rotisserie, 20 minutes per pound and 170 degrees internal temperature.
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After reaching 170 degrees internally, hold for at least 20 minutes and then slice in about 1” slices
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The rest of the menu: Potatoes Au Gratin, Penne’s Baked Beans, Green Salads and Wine. Served outdoors at The Palms RV  in Aransas Pass, Texas to other Winter or Fulltime RVing Texans.
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