| Cuisine: Oriental | Type: Main Course | Serves: 4 |
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Source:
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Eating Well |
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Attributes:
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Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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3 tsp. canola or extra-virgin olive oil, divided 4 cloves garlic, minced 4 cups thinly sliced napa cabbage (about 8 ounces) 2 tbs. water 1/2 tsp. salt, divided 1/3 cup orange juice 3 tbs. orange marmalade 3 tbs. chunky peanut butter, preferably natural 1 tbs. Dijon mustard 1 1-1/4 pound pork tenderloin, trimmed Freshly ground pepper to taste |
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Instructions:
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1. Preheat oven to 400°F. 2. Heat 1 teaspoon oil in a large non-stick 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 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 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 1/2 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 places to keep it rolled. Season with the remaining salt and pepper. 6. Heat the remaining 2 teaspoons oil in a large, non-stick, ovenproof skillet over medium-high heat. Add 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 the string, slice pork and serve with a drizzle of sauce. |
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Related recipes:
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None |
2005-07-31