Stuffed Pork Tenderloin with Orange-Peanut Sauce

Stuffed Pork Tenderloin with Orange-Peanut Sauce

Stuffed Pork Tenderloin with Orange-Peanut Sauce


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 Recipe

Stuffed Pork Tenderloin with Orange-Peanut Sauce

3 tsp. canola oil, or extra virgin olive oil, divided

4 cloves garlic, minced

4 cups thinly sliced napa cabbage (about 8 oz.)

2 Tbsp. water

½ tsp. salt, divided

1/3 cup orange juice

3 Tbsp. orange marmalade

3 Tbsp. chunky peanut butter, preferably natural

1 Tbsp. Dijon mustard

1 ¼ Lb. pork tenderloin, trimmed

Fresh 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 ¼ 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 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 ½ 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 ¼ teaspoon salt and pepper.

Heat the remaining 2 teaspoons oil in a large, nonstick, overproof skillet over medium-high heat.  Add the pork and brown on all sides, about 6 minutes.  Transfer to pan to oven.

Roast the pork until just cooked through and an instant-read thermometer resisters 155 F. when inserted into the center, 15 to 20 minutes.  Let rest 5 minutes.  Meanwhile, reheat the reserved sauce over low heat.  Remove string, slicing pork and serve with a drizzle of sauce.

If preparing ahead of time:  Prepare through Step 3 (**)  Refrigerate overnight in airtight containers.


(Recipe for Stuffed Pork Tenderloin with Orange-Peanut Sauce came from Diabetic Connect, 2013)


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