Crawfish-Stuffed Pork Tenderloins Recipe

Name: Crawfish-Stuffed Pork Tenderloins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

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 350u00b0 for 10 minutes. Brush with half of the molasses. Bake, uncovered, 30-35 minutes longer or until a thermometer inserted into meat reads 145u00b0, 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.

848

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 green onions, chopped, 3/4 cup chopped green pepper, 1/4 cup butter, 1/2 teaspoon chicken bouillon granules, and more.

Yes, Crawfish-Stuffed Pork Tenderloins falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crawfish-Stuffed Pork Tenderloins

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