Foodie

Thursday, February 05, 2009

Stuffed Pork Tenderloin




Impress your guests with this over-the-top rendition of stuffed pork tenderloin. A symphony of flavors fit for any feast.




Ingredients:

18 ozs pork tenderloin
salt and pepper
Oil




Stuffing:
8 ozs ground pork
4 ozs shrimp - peeled, deviened and minced
1/2 cup chopped onion
1/4 cup waterchestnuts - chopped
1/4 cup carrot - chopped
1 cup cooked edamame
1/4 cup spring onions - chopped
1 tbsp tapioca starch
1 tbsp soya sauce
1 tsp sesame oil
1 tsp sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg,


Sauce:
1/2 cup chicken stock
1 tbsp tapioca starch plus 1 tbsp water




Method:


Trim any fat from meat.


Using a sharp knife, make a lengthwise cut down the center of roast, cutting to, but not through, the other side.


Spread the meat flat.


Place tenderloin between 2 sheets of plastic wrap and pound meat lightly with the flat side of a meat mallet to about a 13x8-inch rectangle.


(If necessary, use a portion of a second tenderloin to make 18 ounces. Overlap and pound the pieces to make a single rectangle.) Fold in the narrow ends as necessary to make an even rectangle.


Stir together stuffing ingredients in a medium bowl.


Spoon evenly over pork.


Roll tenderloin up jelly-roll style, beginning at narrow end.


Tie meat with string, first at center, then at 1-inch intervals.


Sprinkle with salt and pepper.

Heat oil for searing. Brown the rolled tenderloin until golden brown on all sides. Do not wash skillet, use kitchen towel to dap away excess fat and use the skillet to prepare the sauce.


Place meat on rack in a shallow roasting pan.


Roast, uncovered, in a 375 degree F oven for 10 to 15 minutes or until meat is tender and slightly pink (160 degrees F - i like to stop at 145 degrees F) and juices run clear.


Transfer to a warm platter.


Remove strings; keep warm while preparing sauce.


To prepare the sauce - use the same skillet which was use to brown the tenderloin.


Pour in the chicken stock and bring to the boil.


Add in the tapioca starch solution gradually and cook until thickened.


To serve:


Slice the tenderloin and pour sauce over.


Garnish with cilantro


Serve hot


Serves

3 comments:

Beachlover said...

Aunty Lily:
Thanks for sharing this recipe!! I always want to make this .I saw Italian store here sell this pork stuffed.Maybe I will stuffed with cheese!!

Anonymous said...

What is swine flu?,

Like people, pigs can get influenza (flu), but swine flu viruses aren't the same as human flu viruses. Swine flu doesn't often infect people, and the rare human cases that have occurred in the past have mainly affected people who had direct contact with pigs.

What do you think?

lilyng said...

anonymous

i think that this site and many other sites has all the info on swine flu http://www.webmd.com/cold-and-flu/flu-guide/20061101/swine-flu-faq

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