The combination of peanuts, pork and napa cabbage give this roast an Asian feel. The technique of butterflying and stuffing a pork tenderloin is surprisingly straightforward, yet it yields an impressive result, worthy of a special dinner.
Stuffed Pork Tenderloin with Orange-Peanut Sauce Recipe
Stuffed Pork Tenderloin with Orange-Peanut Sauce
3 tsp. canola oil, or extra virgin olive oil, divided
4 cloves garlic, minced
4 cups thinly sliced napa cabbage (about 8 oz.)
2 Tbsp. water
½ tsp. salt, divided
1/3 cup orange juice
3 Tbsp. orange marmalade
3 Tbsp. chunky peanut butter, preferably natural
1 Tbsp. Dijon mustard
1 ¼ Lb. pork tenderloin, trimmed
Fresh ground pepper, to taste
Preheat oven to 400 F. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring constantly, until fragrant but not brown, about 30 seconds. Stir in cabbage, water and ¼ teaspoon salt. Cook, stirring, until the cabbage is wilted, 3 to 5 minutes. Drain cabbage and set aside to cool.
**Whisk orange juice, marmalade, peanut butter and mustard in a small saucepan. Cook over medium heat until smooth and bubbling, 3 to 5 minutes. Remove from the heat and set aside.
Place tenderloin on a piece of plastic wrap. To butterfly it, hold your knife parallel to the cutting board and slice through the meat to within a half a half inch of the opposite side. Open like a book. Cover with more plastic wrap and gently pound with a mallet or heavy skillet until ½ inch thick.
Squeeze the cabbage to remove excess liquid and place in a medium bowl. Add 3 tablespoons of the orange-peanut sauce and mix until thoroughly coated. (Reserve remaining sauce.) Spread the cabbage mixture lengthwise down the center of the pork. Roll the pork, jelly-roll style, to create a long cylinder; tie kitchen string around it in several spots to keep it rolled. Season with the remaining ¼ teaspoon salt and pepper.
Heat the remaining 2 teaspoons oil in a large, nonstick, overproof skillet over medium-high heat. Add the pork and brown on all sides, about 6 minutes. Transfer to pan to oven.
Roast the pork until just cooked through and an instant-read thermometer resisters 155 F. when inserted into the center, 15 to 20 minutes. Let rest 5 minutes. Meanwhile, reheat the reserved sauce over low heat. Remove string, slicing pork and serve with a drizzle of sauce.
If preparing ahead of time: Prepare through Step 3 (**) Refrigerate overnight in airtight containers.
(Recipe for Stuffed Pork Tenderloin with Orange-Peanut Sauce came from Diabetic Connect, 2013)
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