CRAB STUFFED PORK
Provided by brat_gurl89
Time 45m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts :
CRAB STUFFED PORK TENDERLOIN
A little effort but well worth it. This original recipe took the runner-up title in the 2010 Food and Wine magazine / LG Electronics "Taste of Something Better Contest" in Beverly Hills California.
Provided by Lou Kostura
Categories Seafood
Time 1h20m
Number Of Ingredients 11
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.
STUFFED PORK LOIN
Favorite Sunday meal. Serve this dish with garlic mashed potatoes, carrots, and peas.
Provided by skinnychef
Categories Meat and Poultry Recipes Pork
Time 3h5m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 359.7 calories, Carbohydrate 8.5 g, Cholesterol 108.8 mg, Fat 17.4 g, Fiber 0.9 g, Protein 39.9 g, SaturatedFat 5.5 g, Sodium 223 mg, Sugar 1.3 g
CHEF LYLE'S ROASTED STUFFED PORK LOIN WITH CRAB AND SHIITAKE
Chef's Note: If you wish to take the additional time involved instead of cutting a pocket in the center of the roast you can butterfly the Roast, place the stuffing in the center then roll the roast and tie up with butchers twine. This will create a pinwheel look when you slice the roast and makes a nice presentation. This was an after thought and I have not tested it as of yet to see how the cooking time is effected but any chef or gourmet cook should have no problem adjusting the cooking time accordingly.
Provided by Chef Lyle
Categories Crab
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 968.8, Fat 46.1, SaturatedFat 19.6, Cholesterol 336.2, Sodium 543.7, Carbohydrate 20.4, Fiber 2, Sugar 3.5, Protein 110.1
BLACKENED STUFFED PORK CHOPS
Steps:
- For the stuffing
- Dice the bell peppers and onions. Saute the bell peppers and onions in garlic butter. Set aside to cool.
- Press extra water out of crabmeat and set aside. Combine crab meat, bell pepper and the rest of the ingredients, mix very well, set aside.
- For the sauce:
- Bring whipping cream and half-and-half to a boil. Add the asiago cheese, remove from heat.
- For the seasoning:
- Combine all ingredients in a container with a tight-fitting lid.
- Cut a pocket into the pork chop and stuff it with the pepper jack cheese and crab mix. Season with the blackening seasoning. Cook your pork chop any way you see fit.
- Serve with 5 ounces hot angle hair pasta. Place the bone end of the chop in the angel hair and cover with Asiago sauce.
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)
Nutrition Facts : Calories 174 calories, Fat 7.20092780467607 g, Carbohydrate 2.2407194113073 g, Cholesterol 72.576 mg, Fiber 0.506682896224267 g, Protein 23.6480841843565 g, SaturatedFat 2.48775720712516 g, ServingSize 1 1 Serving (189g), Sodium 96.4959830187938 mg, Sugar 1.73403651508304 g, TransFat 0.711201193635197 g
CRAB STUFFED PORK CHOPS
This is a recipe that I made up for myself. A restaurant that I had frequented closed and I could no longer have this. I may not have got it just like theirs, but I think I came up with something pretty good! Totally optional for your taste on the ingredients/how much you put in.
Provided by Gail Hagans
Categories Steaks and Chops
Number Of Ingredients 9
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.
PORK.....PORK CHOPS -- CRAB STUFFED -- PORK CHOPS
This is served in the Caribbean Islands, Puerto and Cuba! Below is a recipe for the sauce called Basic Mojo sauce. This is served over the Crab Stuffed Chops. The Basic MOJO Sauce Recipe # 417989.
Provided by Timothy H.
Categories Crab
Time 50m
Yield 2 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 1735.9, Fat 140.9, SaturatedFat 22.9, Cholesterol 161.1, Sodium 2355.2, Carbohydrate 62.1, Fiber 4.8, Sugar 14.6, Protein 61.4
CRAB-STUFFED BEEF TENDERLOIN
Here's a deliciously different way to serve surf and turf. It's an elegant entree that often appears on my Christmas dinner table.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
SMOKED STUFFED PORK LOIN
Not only does this smoked pork loin taste great, it is aesthetically pleasing as well, due to the cool spiral look it has once sliced into.
Provided by Kevin...lost
Categories Meat and Poultry Recipes Pork Sausage
Time 2h40m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 419.7 calories, Carbohydrate 2.6 g, Cholesterol 135.3 mg, Fat 29.9 g, Fiber 0.2 g, Protein 33.8 g, SaturatedFat 14.2 g, Sodium 1416.6 mg, Sugar 0.2 g
More about "crabmeat stuffed pork loin recipes"
BACON-WRAPPED STUFFED PORK TENDERLOIN - SIMPLY RECIPES
From simplyrecipes.com
PORK LOIN CHOPS WITH CRAB MEAT STUFFING
From goodfoodandtreasuredmemories.com
PORK TENDERLOIN STUFFED WITH CREAM CHEESE - WHERE IS …
From whereismyspoon.co
SEAFOOD STUFFED PORK TENDERLOIN WITH SHRIMP S - BIGOVEN
From bigoven.com
STUFFED PORK LOIN - THE KITCHEN MAGPIE
From thekitchenmagpie.com
BEST CRAB STUFFED PORK TENDERLOIN RECIPES
From alicerecipes.com
RECIPE: CRAB-STUFFED PORK LOIN - KJRH
From kjrh.com
KETO STUFFED PORK LOIN - RULED ME
From ruled.me
STUFFED PORK TENDERLOIN - SPEND WITH PENNIES
From spendwithpennies.com
STUFFED PORK LOIN - THE BIG MAN'S WORLD
From thebigmansworld.com
HERB-STUFFED PORK LOIN - SOUTHERN KITCHEN
From southernkitchen.com
CRABMEAT STUFFED PORK LOIN RECIPE - COOKEATSHARE
From cookeatshare.com
CRABMEAT-STUFFED PORK LOIN – WE LOVE GOD!
From welovegod.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love