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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

Description

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.

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