Stuffed pork tenderloin is an amazing way to amp up a simple cut of meat. Pork tenderloin is incredibly tender since it is essentially the ‘filet’. Because there is very little fat in a tenderloin, its perfect to stuff with all sorts of tasty things to bring in both moisture and flavor.
The ‘old-fashioned’ idea of surf & turf seems to still retain an odd appeal. Having seafood and meat on the same plate lets you alternate bites and flavors from two realms, but there is a better way of mixing ‘sea & land’. Actually, combining seafood and pork so they cook together produces something quite amazing. Pork with its mild but rich taste complements the clean, delicate flavor of seafood.
This seafood stuffing uses a blend of rice and barley along with crab, shrimp and some veggies. The seasoning brings it all together into a real special meal.
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- 1/4 cup rice
- 3 Tbsp barley
- 2 cups vegetable broth
- 2 Tbsp butter,
- 1 cup (about 3 ribs) celery w/ leaves, chopped
- 1 cup onion, chopped
- 250 gm mushrooms, sliced
- 340 gm WILD, jumbo shrimp, peeled & deveined Chop to preferred size or leave whole.
- 170 gm crab meat, drained
- 1/2 tsp Old Bay seasoning
- 1 tsp sage leaves
- 1/4 tsp EACH thyme & dill
- 1 small sprig of fresh rosemary, chopped fine
- 1 cup veg OR seafood broth
- 1 tsp sea salt
- 1/4 tsp pepper
- 908 gm pork tenderloin, sliced into 6 strips
- 1/4 cup flour seasoned w/ salt & pepper
- 2 Tbsp EACH butter & oil
Ingredients
Seafood Stuffing
Pork Rolls
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- In a saucepan, cook rice & barley in vegetable broth until tender; transfer to a large bowl. Sauté onion, celery & mushrooms in 2 Tbsp butter until tender-crisp.
- Combine sautéed vegetables with rice/barley mixture in large bowl. Stir in shrimp & crab meat; sprinkle with seasonings & toss to combine.
- Using a meat mallet, pound out the tenderloin strips very thinly, then divide stuffing between them. Roll tightly, encasing the filling inside. If necessary tie with kitchen twine.
- Roll the pork rolls in seasoned flour to coat lightly. Heat the butter & oil in a large skillet & brown the rolls well on each side. Remove rolls to a plate.
- Preheat oven to 350 F.
- Add veg (or seafood) broth to skillet, bring to a boil, reduce to a simmer making sure to stir in all browning bits from pork rolls; cook for 5 minutes. Season the broth with salt & pepper to taste, then pour into a casserole & place stuffed rolls on top.
- Bake for about 45 minutes. Serve.
