How to Stuff a Pork Tenderloin With Crab Meat

How to Stuff a Pork Tenderloin With Crab Meat
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For an elegant, flavorful twist on the standard pork tenderloin roast, stuff it with crab meat. There is an array of recipes available -- both sweet and savory -- for making the stuffing and the dish. However you decide to prepare the meal, stuffing the pork tenderloin is not particularly complicated, requiring no special culinary skills. You can cook a crab-stuffed pork tenderloin using any of the standard methods for preparing pork, including roasting, grilling and frying.

Step 1

Cut four 10-inch pieces of butcher's twine and lay them perpendicularly across a cutting board.

Step 2

Set the pork tenderloin down on the pieces of twine on the cutting board, with the fat-layered side facing up, perpendicular to the pieces of twine.

Step 3

Press down on the top of the pork tenderloin with your non-dominant hand. Apply moderate pressure. Slice through the center of the pork loin horizontally with your other hand using a quality non-serrated knife. Stop 1/4 inch before cutting completely through the meat.

Step 4

Unfold the pork tenderloin as you would an elongated sandwich roll. Brush the inside of the meat with cooking oil. Evenly apply the crab meat stuffing in the pork tenderloin with a spoon.

Step 5

Fold the pork tenderloin closed again. Press down with moderate pressure, but not so hard the crab meat stuffing oozes out the sides. Pull the ends of the pieces of twine up around the loin. Tie them off with double knots so they securely hold the pork tenderloin closed.

Tips and Warnings

  • For a basic crab stuffing preparation, saute 3 oz. of lump crab meat in 1 tbsp. of cooking oil and 1 tbsp. of butter with 1/2 cup of breadcrumbs and chopped garlic and celery over medium-high heat for two minutes. Season it with salt, pepper and other herbs and spices to taste.
  • Wash your hands thoroughly with warm water and antibacterial soap after handling the raw pork to prevent the spread of food-borne illness.

Things You'll Need

  • Butcher's twine
  • Cutting board
  • Non-serrated knife
  • Cooking brush
  • Cooking oil
  • Spoon
  • Antibacterial soap

References

Article reviewed by J. Betherman Last updated on: Jun 28, 2011

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