Stuffed Pork Tenderloin with Orange-Peanut Sauce

Preheat oven to 400 degrees 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 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.