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).

Place on the rotisserie, 20 minutes per pound and 170 degrees internal temperature.

After reaching 170 degrees internally, hold for at least 20 minutes and then slice in about 1” slices

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.