Stuffed Pork Tenderloin with Orange-Peanut Sauce

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From: EatingWell Magazine February/March 2005

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.

Ingredients 4 servings

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  • 3 teaspoons canola oil, or extra-virgin olive oil, divided
  • 4 cloves garlic, minced
  • 4 cups thinly sliced napa cabbage, (about 8 ounces)
  • 2 tablespoons water
  • 1/2 teaspoon salt, divided
  • 1/3 cup orange juice
  • 3 tablespoons orange marmalade
  • 3 tablespoons chunky peanut butter, preferably natural
  • 1 tablespoon Dijon mustard
  • 1 1 1/4-pound pork tenderloin, trimmed
  • Freshly ground pepper, to taste

Preparation

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  • Ready In

  1. Preheat oven to 400 °F.
  2. 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 1/4 teaspoon salt. Cook, stirring, until the cabbage is wilted, 3 to 5 minutes. Drain cabbage and set aside to cool.
  3. 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.
  4. 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 inch of the opposite side. Open like a book. Cover with more plastic wrap and gently pound with a mallet or heavy skillet until 1/2 inch thick.
  5. 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 1/4 teaspoon salt and pepper.
  6. Heat the remaining 2 teaspoons oil in a large, nonstick, ovenproof skillet over medium-high heat. Add the pork and brown on all sides, about 6 minutes. Transfer the pan to the oven.
  7. Roast the pork until just cooked through and an instant-read thermometer registers 155 °F when inserted into the center, 15 to 20 minutes. Let rest for 5 minutes. Meanwhile, reheat the reserved sauce over low heat. Remove string, slice pork and serve with a drizzle of sauce.
  • Make Ahead Tip: Prepare through Step 3. Refrigerate overnight in airtight containers.
  • Equipment: Kitchen string

Nutrition information

  • Per serving: 322 calories; 13 g fat(2 g sat); 2 g fiber; 19 g carbohydrates; 34 g protein; 19 mcg folate; 92 mg cholesterol; 13 g sugars; g added sugars; 1051 IU vitamin A; 36 mg vitamin C; 87 mg calcium; 2 mg iron; 492 mg sodium; 715 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, 4 lean meat, 1 fat

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