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.
Eating Well
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter