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Stuffed Pork Tenderloin with Orange-Peanut Sauce

February/March 2005

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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

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 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

  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.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 3. Refrigerate overnight in airtight containers. | Equipment: Kitchen string

Nutrition

Per serving: 322 calories; 13 g fat (2 g sat, 6 g mono); 92 mg cholesterol; 19 g carbohydrates; 34 g protein; 2 g fiber; 492 mg sodium; 715 mg potassium.

Nutrition Bonus: Selenium (71% daily value), Vitamin C (60% dv), Zinc (20% dv), Magnesium (14% dv).

Exchanges: 1 other carbohydrate, 4 lean meat, 1 fat


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Recipe Categories

Holiday
New Year's Eve
Type of Dish
Main dish, meat
Ethnic/Regional
Asian
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
4
Main Ingredient
Pork
Preparation/ Technique
Roast
Saute
Meal/Course
Dinner

Season
Fall
Winter
Publication
February/March 2005
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