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.
Time: 70 minutes (20 minutes prep)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
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 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°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.
If preparing ahead of time: Prepare through Step 3. Refrigerate overnight in airtight containers. | Equipment: Kitchen string
- Dietary Fiber
- Monounsaturated Fat
- Saturated Fat
- Selenium (71% daily value)
- Vitamin C (60% dv)
- Zinc (20% dv)
- Magnesium (14% dv)
- Carbohydrate Servings
- 1 other carbohydrate
- 4 lean meat
- 1 fat