1 ½-2 pounds of white marble pork loin
4 ounces Dungeness crab meat
1 Granny Smith apple, peeled and sliced
2 tablespoons yellow onion, chopped
1 tablespoon parsley, chopped
1 garlic clove, crushed
2 tablespoons celery, diced
¼ cup cracker meal or Japanese breadcrumbs
juice of ½ lemon
2 tablespoons butter
salt and pepper to taste
In a heavy sauté pan over medium heat, cook the onions, garlic, celery, and apples in butter for 2 minutes. Add the lemon juice, parsley, crab, and breadcrumbs and cook for 30 seconds. Set aside.
Slice a “y” in the pork and stuff with the crab mixture. Then fold the loin and seal it closed with toothpicks. Season with salt and pepper to taste and cook on the barbecue for 11-13 minutes.
Let the loin rest for 3-4 minutes before serving. Serves 4.