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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

Stuffed Pork Tenderloin With Orange-Peanut Sauce - The Huffington Post

Kitchen Daily