Crabmeat Stuffed Pork Loin Recipes

CRAB STUFFED PORK

Steps:

• Preheat oven to 350 degrees F. In a small bowl, combine the salt, white pepper, red pepper and thyme; mix well and set aside. Place the pork chops on a flat surface and make a 1" slit to form pocket, being careful not to cut all the way through the meat. Sprinkle the seasoning mix on the outside surface and inside the pocket; set aside. Spray a medium skillet with nonstick vegetable cooking spray (or use some olive oil) and place over high heat. Add the onions and bell pepper and saute for 5 minutes, stirring often. Add the stock and the remaining seasoning mix. Reduce the heat to simmer; stir in the soy sauce, lemon juice, bread cubes and crabmeat. Cook for 1 minute, or until the mixture is firm but not dry. Remove from the heat. Spoon into the pocket and secure with toothpicks. Spray an 8" square baking dish with nonstick vegetable cooking spray or oil with some olive oil. Place the pork in the dish and cover with aluminum foil. Bake for 30 minutes, turning once during cooking. Uncover and cook for 10 minutes more. Turn the pork over and cook for 10 minutes longer, or until brown. Remove the toothpicks before serving.

CRAB STUFFED PORK TENDERLOIN

Steps:

• 1. Butterfly and pound out pork tenderloin between 2 pieces of plastic wrap until about 1/4 in thick.
• 2. Season both sides with salt and pepper
• 3. Layer with spinach leafs until covered. Leave 1 inch clear around edges.
• 4. Mix crab, celery, onion, bell pepper, garlic and mayonnaise, season to taste.
• 5. Place crab mixture on top of spinach covered tenderloin, cover crab mixture with additional spinach, again leave 1 inch clear edge.
• 6. Roll and tie closed with kitchen string.
• 7. Sear on all sides in oven proof Skillet in Oil and Butter.
• 8. Bake @ 350 for 30 minutes.
• 9. Rest 5 minutes, slice on diagonal with sharp knife and serve.

PORK LOIN CHOPS WITH CRAB MEAT STUFFING

Steps:

• Trim all excess fat from loin chops. Place meat on a sheet of plastic wrap & cover with a second sheet. Using a meat tenderizer, pound meat flat until double in diameter. Set aside.
• In a saucepan, saute onions & garlic in 1 Tbsp olive oil over medium heat until onions are tender. Remove from heat. Add remaining stuffing ingredients, including the 2 Tbsp of reserved crab liquid. Mix just until incorporated.
• Lay TWO chops on lightly oiled griddle or skillet. Divide filling between them; place remaining TWO chops on top. Brown the stuffed pork chops on both sides, turning carefully.
• Preheat oven to 350 F. Place stuffed chops in an ungreased casserole. Cover & bake for 30 minutes. Uncover; bake for 15 minutes longer or until meat thermometer reads 160 F. when inserted into the meat & juices run clear.
• In a small saucepan, heat chicken broth, red pepper jelly & raspberry preserves. Divide sauce between 2 serving plates & top each with a stuffed pork chop.

STUFFED PORK LOIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
• Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
• Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
• Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.

CRABMEAT-STUFFED PORK LOIN

Steps:

• Preheat oven to 350. In a small bowl, combine the salt, white pepper, red pepper and thyme; mix well and set aside. Place the pork on a flat surface and cut a deep 3" long slit in the center to form a pocket, being careful not to cut all the way through the meat. Sprinkle the seasoning mix on the outside surface and inside the pocket; set aside. Spray the inside of a medium skillet with nonstick vegetable cooking spray (or use some olive oil)and place over high heat. Add the onions and bell pepper and saute for 5 minutes, stirring often. Add the stock and the remaining seasoning mix. Reduce the heat to simmer; stir in the soy sauce, lemon juice, bread cubes and crabmeat. Cook for 1 minute, or until the mixture is firm but not dry. Remove from the heat. Spoon into the pocket and secure with toothpicks or tie up with some cotton string. Spray the inside of an 8"square baking dish with nonstick vegetable cooking spray or oil with some olive oil. Place the pork in the dish and cover with aluminum foil. Bake for 30 minutes, turning once during cooking. Uncover and cook for 10 minutes more. Turn the pork over and cook for 10 minutes longer, or until brown. Remove the toothpicks before serving. Posted to MC-Recipe Digest V1 #207 Date: Mon, 19 Aug 1996 08:50:16 -0400 From: [email protected] (Bill Spalding)

STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
• Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
• Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
• Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

CHEF LYLE'S ROASTED STUFFED PORK LOIN WITH CRAB AND SHIITAKE

Steps:

• In a 2-quart saucepan bring chicken stock and butter to a heavy simmer and remove from heat. Add bread cubes and incorporate until all liquid has been absorbed, salt and pepper to taste and set aside. If stuffing is to dry add a little water or chicken stock to moisten. In a 10-inch cast iron skillet heat approximately 3 tbsp olive oil place onions in the oil and sauté until they start to turn golden brown while the onions are cooking chop the fresh herbs, garlic and rough chop the shitake mushrooms and add to onions along with the crab. Cook for about10 minutes, add the stuffing mix, salt and pepper to taste and cook 5 minutes longer. Remove from heat and set aside to cool.
• Preheat Oven to 350 degrees, take a sharp knife and cut a large pocket in the center of the roast going completely through the roast season the inside of the roast with a small amount of salt and pepper then drizzle some EVOO on the outside and sprinkle the rub on the outside of the roast aprox 1 tbsp per side massaging it into the meat on both sides.(I use Wolfgang Pucks Steak Rub which can be ordered online) Stuff the center of the roast with the stuffing and place roast on rack fat side down in a roasting pan and cover with heavy-duty aluminum foil and cook for 1 hour, place remainder of the stuffing in a coated baking dish cover with aluminum and place in oven at this time. Remove the aluminum from the roast and cook for an additional 45 minutes or until internal temperature reaches 158 degrees or your desired doneness, remove Foil from stuffing during the final 15 minutes of baking to brown.
• Remove the Roast on a rack and set aside to rest while you prepare the Gravy. Pour a about ¼ to ½ cup white wine into roasting pan to deglaze the pan, a Nice Chardonnay or Pinot Grigio will do just fine and use a wooden scraper to deglaze the pan being sure to get all the brown bits from the bottom of the pan, add Butter and flour to create a rue slowly add first cup of pork stock while vigorously whisking to dissolve the rue continue whisking occasionally while bringing to a boil. As the gravy thickens continue to whisk continually and add additional pork stock as needed until gravy reaches desired consistency.
• Slice roast in ¼ inch slices and arrange on the plate, drizzles desired amount of gravy over the meat and sprinkle with sliced green onion or chives. Serve with Jacques Pepin's Potatoes Fondantes (recipe to Fallow) and you favorite veggies or a Salad.

CRAB STUFFED PORK CHOPS

Steps:

• 1. Sprinkle chop with tenderizer. Cut at butterfly and make a pocket in each chop. Saute chop in butter, until brown on both sides. Make stuff as directed on package and add celery, mushrooms, water chestnuts and crabmeat. When chops are done put part of the butter into the stuffing mixture and stir. Pour the rest into a covered casserole dish. Put stuffing into the pocket in chops. Place chops into a covered casserole dish and put remaining stuffing around chops. Bake for 1 hour at 350 degrees.

SMOKED STUFFED PORK LOIN

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Meanwhile, preheat a smoker, according to manufacturer's instructions, until temperature is a steady 220 degrees F (104 degrees F).
• Remove silver skin and fat from pork loin, then slice into the center and "unroll" it until flat. Season both sides with pork rub. Spread one side with cream cheese, then layer jalapenos and cooked sausage evenly over top. Carefully roll loin up into a fairly tight log and secure with cooking twine.
• Smoke in the preheated smoker until an instant-read thermometer inserted into the center reads 140 to 145 degrees F (60 to 63 degrees C), about 2 hours. Remove loin and wrap tightly in aluminum foil. Let rest for at least 20 minutes before serving.

CRAB-STUFFED BEEF TENDERLOIN

Steps:

• In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain., Make a lengthwise slit down the center of tenderloin to within 1/2 in. of bottom. Open meat so it lies flat. Mound crab over the center. Close tenderloin; tie at 2-in. intervals with kitchen string., Place on a rack in a shallow roasting pan. Wrap bacon around meat. Combine 1/2 cup water, wine or broth and lemon juice; pour over beef. , Bake, uncovered, at 425° for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove meat to a serving platter. Cover and let stand for 10 minutes. , Pour pan drippings and loosened brown bits into a saucepan. Skim fat. Stir in the onion, butter, steak sauce, soy sauce, browning sauce if desired, sugar and remaining water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in parsley. Slice tenderloin; serve with sauce.

PORK.....PORK CHOPS -- CRAB STUFFED -- PORK CHOPS

Steps:

• In a medium bowl toss the crab meat,garlic,onion,salt and pepper together. Using a paring knife,slice a small pocket into the side of the chops until it reaches the bone.
• Add 2 tablespoons of crab meat stuffing into each chop.Use tooth picks to keep closed.
• In a medium sized bowl,marinate the chops in the Mojo Sauce for at least 30 minutes in the refrigerator.
• Preheat oven to 350.
• In a medium sized pan over medium heat,warm the oil.Add the chops and brown them on both sides, about 3-5 minutes per side. Place the pan in the oven and cook for 10-15 minutes.The orange sauce is the Mojo Sauce! Food.com does not recognize Mojo Sauce!
• Remove the tooth picks. Serve with additional Mojo Sauce on top.