Crawfish Stuffed Pork Tenderloin

Print Friendly
Crawfish Stuffed Pork Tenderloin

For more delicious recipes and fun food and wine pairing ideas, subscribe to my newsletter.

Nothing screams 'Mardi Gras' more than this Crawfish Stuffed Pork Tenderloin! It's a great dish to serve the fam on Fat Tuesday - and totally filling! No pun intended :)

Ingredients

  • 2 tablespoons  olive oil
  • 1/2 cup  chopped yellow onions
  • 1/2 c  finely chopped red bell peppers
  • 1/2 c  finely chopped yellow bell peppers
  • 2 teaspoons  salt
  • 1/2 teaspoon  cayenne
  • 1 teaspoon  Merquen
  • 1 pound  peeled crawfish tails (frozen works)
  • 1/4 cup  chopped green onions (scallions), green parts only
  • 1 tablespoon  chopped garlic
  • 2 tablespoons  chopped fresh parsley leaves
  • 2 teaspoons  fresh oregano
  • 1 large egg
  • 1/4 cup  dried fine white bread crumbs
  • 1/4 cup  freshly grated Parmigiano-Reggiano cheese

Recipe Info

For the Crawfish Stuffing:
  1. Heat the olive oil over medium heat in a medium-size pan and add the onions, oregano, bell peppers, salt, merquen and cayenne. Cook for 2 minutes, stirring occasionally. Add the crawfish tails and cook, stirring for about 2 minutes. Add the green onions, garlic, and parsley and and stir for about 1 minute.

  2. Pour the mixture into a medium-size mixing bowl and let cool for about 2 minutes. Add the egg, bread crumbs, and cheese and mix well. Set aside.

For the Tenderloin:
  1. Preheat the oven to 400°. Set the pork loins on a work surface, making a long slice down the middle of the tenderloin...do not cut all the way through. You're essentially butterflying the tenderloin. With the cut side up, season the inside of the pork with salt and pepper.

  2. Spoon 3/4 of the crawfish filling into the center of the tenderloins. Shape the filling into a thin log that runs along the center of each loin. Reserve remainder for sauce. Roll up the pork loins and tie them with kitchen twine at 1 1/2-inch intervals. Season the rolled pork loins with salt and freshly ground pepper.

  3. Heat 1T of olive oil in a cast iron (my fave) or heavy skillet. Brown the tenderloins on all sides...8-10 minutes. Pour off any fat from the skillet and return it to high heat. Add half of the chicken stock and bring to a boil, scraping up any browned bits from the bottom of the pan.

  4. Return the pork loins to the skillet and roast them in the oven loosely covered with foil for 40 to 45 minutes or until an instant-read thermometer inserted in the thickest part of the meat registers 145°. Transfer the pork loins to a large cutting board, cover loosely with foil and let stand for 15 minutes.

  5. Heat the skillet and deglaze with approx 1/2-3/4 c whiskey. Let boil for about 3 mins. Add the remaining 3/4 cup of chicken stock to the skillet. Then, add the remainder of the crawfish mixture stirring until slightly thickened. Check seasoning. Slice the stuffed tenderloin and spoon crawfish sauce over the top.

Print Friendly Save paper with the printer friendly version