Stuffed Pork Tenderloin with Orange-Peanut Sauce

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

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