For the stuffing
¼ cup smoked bacon fine dice
3 Tbsp unsalted butter
2 scallions fine diced (add these to the crawfish which will be sautéed later) see recipe
½ cup fine diced red bell pepper
¼ cup fine diced poblano pepper
½ cup fine-diced celery
½ cup fine diced yellow onion
4 cloves sliced garlic
1-cup pork stock
½ pound peeled crawfish tails
2 cups crumbled corn muffins (made with fresh herbs, corn and fontina)
1 cup grated Domestic fontina
¼ tsp (two pinches) cayenne pepper
1 bay leaf
1 tsp Dijon mustard
1 tsp fresh thyme leaves
½ Tbsp cane syrup
Salt and white pepper to taste
Sweat bacon until medium brown, it is better to not cook the bacon all the way, because it will still be rendering for a bit longer as it cooks with the veggies. Add the onions and the poblanos first, and sauté for 3-4 minutes on medium heat. Next add 2 Tbsp of butter and the rest of the veggies, make sure the pan is big enough so as not to be crowded. You want to cook the rest of the veggies very quickly now on high heat for 2-3 minutes. Add the stock (any stock, chix, shrimp, even clam juice would be ok) bring to a simmer and add the rest of the seasonings, but not the crawfish, cheese or corn muffin crumbs quite yet. In a separate pan sauté the crawfish in butter and season with salt and pepper and finish off with the scallions. Re-season the veggies with the liquid, (be careful not add too much salt, the cheese will make up for some of this)
Allow the broth to cool a bit and add the crawfish and finally the corn muffin crumbs. Let cool to room temperature before adding the cheese.
Cool in the fridge before stuffing the pork.
This makes enough stuffing for about 8-10 pork tenderloins
Cut and trim the silver off the tenderloin and cut into about 5 to 6 inch pieces use the thicker end for stuffing
Take a paring knife and cut a hole in the center of each end of the tenderloin, put your finger through to complete the hole. Take the cooled stuffing and stuff the tenderloins a little at a time until completely full.
Season and sear on all sides until golden brown, finish in the oven until the internal temperature reaches 140. Rest for 5 minutes and slice for presentation.