Recipe - Crabmeat-Stuffed Pork Loin

1/8 tablespoon Salt
1/8 tablespoon Ground white pepper
1/8 tablespoon Ground red [cayenne] pepper
1/8 tablespoon Ground thyme
1 pound Boneless pork loin
One half cup Finely chopped onions
One half cup Finely chopped bell pepper
(or substitute jalapenos)
One half cup Beef stock or water (or
chicken
Broth)
1 teaspoon Lowsodium soy sauce
1 teaspoon Lemon juice
2 sl Stale bread, cut in 1/2"
cubes
One half pound Fresh lump crabmeat, picked
over

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 MCRecipe Digest V1 #207

Date: Mon, 19 Aug 1996 08:50:16 0400

From: billspa@icanect.net (Bill Spalding)