Crawfish-Stuffed Pork Tenderloins |
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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 8 |
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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:
1. 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.
2. 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.
3. 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.
4. 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.
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