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. Source: EatingWell Magazine, February/March 2005

Victoria Abbott Riccardi
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • 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.

  • 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 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.

  • 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.

  • 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.

  • Roast the pork until just cooked through and an instant-read thermometer registers 155 degrees 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.

Tips

Make Ahead Tip: Prepare through Step 3. Refrigerate overnight in airtight containers.

Equipment: Kitchen string

Nutrition Facts

322 calories; 12.6 g total fat; 2.2 g saturated fat; 92 mg cholesterol; 492 mg sodium. 715 mg potassium; 18.7 g carbohydrates; 2.2 g fiber; 13 g sugar; 34 g protein; 1051 IU vitamin a iu; 36 mg vitamin c; 19 mcg folate; 87 mg calcium; 2 mg iron; 61 mg magnesium; 1 mg thiamin;