Pork Rolls w/ Seafood Stuffing

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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Pork Rolls w/ Seafood Stuffing

Votes: 1
Rating: 5
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Cuisine

American, Asia, European

Keyword

pork rolls w/ seafood stuffing

Servings

MetricUS Imperial

Ingredients

Seafood Stuffing

• 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

Pork Rolls

• 908 gm pork tenderloin, sliced into 6 strips
• 1/4 cup flour seasoned w/ salt & pepper
• 2 Tbsp EACH butter & oil

Cuisine American, Asia, European Keyword pork rolls w/ seafood stuffing Servings MetricUS Imperial Ingredients Seafood Stuffing 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 Pork Rolls 908 gm pork tenderloin, sliced into 6 strips 1/4 cup flour seasoned w/ salt & pepper 2 Tbsp EACH butter & oil

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Seafood Stuffing

1. 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.
2. Combine sautéed vegetables with rice/barley mixture in large bowl. Stir in shrimp & crab meat; sprinkle with seasonings & toss to combine.

Pork Rolls

1. 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.
2. 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.
3. Preheat oven to 350 F.
4. 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.
5. Bake for about 45 minutes. Serve.