Pork With Snow Crab Recipe

Trim and season

Trim silver skin and excess fat from the pork tenderloin. Pat dry with paper towels. Mix kosher salt, black pepper, garlic powder, and smoked paprika and rub evenly over the pork.

Sear

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large ovenproof skillet over medium-high heat until shimmering. Sear the pork on all sides, about 2–3 minutes per side, until golden brown.

Roast

Preheat oven to 400°F (200°C). Transfer the skillet with the pork to the oven and roast until an instant-read thermometer inserted into the center reads 145°F (63°C), about 12–15 minutes depending on thickness. Remove pork from oven, transfer to a cutting board, tent loosely with foil and rest 8–10 minutes before slicing.

Prepare crab

If crab legs are frozen, thaw in the refrigerator overnight or run under cold water until separated. Pat dry. Cut legs into 3–4 inch segments with kitchen shears if necessary.

Warm and season

In a shallow pan large enough for the crab, combine melted butter and juice of half the lemon. Add Old Bay seasoning and toss the crab pieces to coat. Warm over medium-low heat for 4–5 minutes until heated through (pre-cooked snow crab only). Do not overcook to avoid toughening the meat.

Finish

Squeeze remaining lemon over the crab before serving and sprinkle a little chopped parsley.

Sauté aromatics

Using the skillet used for the pork (remove excess fat leaving about 1 tablespoon), return to medium heat. Add minced shallot and cook 1–2 minutes until translucent, then add minced garlic and cook 30 seconds until fragrant.

Deglaze

Pour in 1/4 cup dry white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Simmer until reduced by half, about 2–3 minutes.

Build sauce

Add 1/2 cup chicken stock and bring to a simmer. Stir in 1/4 cup heavy cream and 1 teaspoon Dijon mustard. Simmer gently until the sauce thickens slightly, about 3–4 minutes. Taste and season with salt and black pepper as needed. Stir in lemon zest and 1 tablespoon chopped parsley.

Combine and serve

Slice rested pork into 1/2-inch medallions. Arrange pork slices on plates, place warmed snow crab legs alongside or on top, and spoon sauce over the pork and a little over the crab. Garnish with remaining chopped parsley and lemon wedges.

Roast potatoes

Preheat oven to 425°F (220°C). Toss halved baby potatoes with 1 tablespoon olive oil and 1/2 teaspoon salt. Spread on a baking sheet and roast 20–25 minutes until golden and tender, turning once.

Steam vegetables

Steam asparagus or green beans until crisp-tender, about 3–5 minutes, then toss with a little butter or olive oil and a pinch of salt.