Ingredients
6 green onions, chopped3/4 cup chopped green pepper1/4 cup butter1/2 teaspoon chicken bouillon granules1/2 cup boiling water2 cups seasoned stuffing croutons1 pound cooked crawfish tails or cooked medium shrimp, peeled and deveined4 pork tenderloins (1 pound each)1/2 teaspoon salt1/4 teaspoon pepper1/4 cup molassesGRAVY:5 teaspoons cornstarch2 teaspoons beef bouillon granules1 cup plus 2 tablespoons cold water1 can (4 ounces) mushroom stems and pieces, undrained1/4 teaspoon browning sauce, optional
Preparation
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.
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.
Place on a rack in a shallow roasting pan. Cover and bake at 350° for 10 minutes. Brush with half of the molasses. Bake, uncovered, 30-35 minutes longer or until a thermometer inserted into meat reads 145°, brushing once with remaining molasses. let stand for 5 minutes before slicing.
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.
