Nat's Stuffed Pork Tenderloin

This was inspired by a stuffed chicken breast I had at my favorite Japanese restaurant, so yes, this is excellent stuffed in boneless chicken breast too!

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2  pork tenderloin
• 1  cup bean sprouts (I use a handful, not measured)
• 3  tablespoons cilantro (chopped, leaf and stem)
• 1  tablespoon pickled ginger (minced)
• 1⁄2 cup  teriyaki sauce (I use my Nat's Teriyaki Sauce)
•  salt and pepper

Directions

1. Preheat oven to 400.
2. Cut tenderloins in half, so that you have 4 smaller portions.
3. Use a boning nife to cut a"pocket" into each tenderloin.
4. Mix bean sprouts, cilantro and pickled ginger.
5. Stuff mixture into each pocket or cavity.
6. Salt and pepper top of tenderloins.
7. Sear meat on all sides, in a frying pan.
8. Cook in preheated oven for 20-25 minutes for medium rare.
9. Heat and reduce by 1/2, the teriyaki sauce.
10. Remove tenderloins, and let stand for a least 15 minutes.
11. Slice meat into medallions, so that each slice displays the stuffing.
12. Plate and drizzle with teriyaki sauce.