Asian Style Stuffed Pork Loin

Name: Asian Style Stuffed Pork Loin
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 2-3 serving(s)
Ingredients: 500 g pork tenderloin; 1/4 teaspoon salt; 1/4 teaspoon five-spice powder; 1 celery rib, halved and chopped finely; 1 large shallot, chopped finely; 3 garlic cloves, crushed; 30 g butter; 1 teaspoon dried sage; 6 dried apricots, chopped finely; 1/2 cup breadcrumbs; 1/2 teaspoon chicken stock; 50 ml boiling water; 2 tablespoons soy sauce; 1 teaspoon fresh ginger, grated; 50 ml orange juice; 50 ml honey; 1 tablespoon hoisin sauce; 3 tablespoons extra hoisin sauce; 100 ml water; 1 teaspoon cornflour

(1)

Recipe by The Flying Chef

This was an experiment that turned out really well, I had a pork loin I wanted to use up and wanted to create something a little bit different than how I usually stuff my pork loins. I had most of these ingredients on hand and had to use a lot up, so this is what I decided to do with them. I think it turned out very well with the pork being tender and juicy and the sauce poured over at the end was a nice touch. I served mine over stir-fried vegetables, but you could also serve this with noodles or steamed rice.

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READY IN: 1hr 10mins

SERVES: 2-3

UNITS: US

INGREDIENTS

Nutrition

500

g pork tenderloin
¹⁄₄

teaspoon salt
¹⁄₄

teaspoon five-spice powder
Stuffing
1

celery rib, halved and chopped finely
1

large shallot, chopped finely
3

garlic cloves, crushed
30

g butter
1

teaspoon dried sage
6

dried apricots, chopped finely
¹⁄₂

cup breadcrumbs
¹⁄₂

teaspoon chicken stock
50

ml boiling water
Sauce
2

tablespoons soy sauce
1

teaspoon fresh ginger, grated
50

ml orange juice
50

ml honey
1

tablespoon hoisin sauce
Finishing sauce once pork is cooked
3

tablespoons extra hoisin sauce
100

ml water
1

teaspoon cornflour

DIRECTIONS

Cut pork loin through the center length ways being careful not cut all the way through. Open out using a meat mallet pound pork until of equal thickness.
Stuffing --
Melt butter in a pan, add celery, shallot and garlic, cook until onion softens, add apricots, sage, breadcrumbs, mix to combine, add stock to boiling water to dissolve, pour into bread crumb mix and stir to thoroughly combine.
Spoon stuffing over one half of the pork and press mixture down, fold the other half over the top, secure with kitchen at regular intervals, place in an oven proof dish.
Cook in a pre-heated oven at 180 degrees Celsius for about 40 Min's.
In a saucepan combine sauce ingredients and stir until honey mixes, during the last 20 Min's of the pork's cooking time pour the sauce over loin.
Remove loin and wrap in foil to keep warm, pour juices from pad into a saucepan, add the extra hoisin and water, bring to the boil, mix a little water with the cornflour and add to sauce, stir until mixture thickens, serve over pork.
To Serve: Slice pork thickly and serve over stir-fried veg, drizzle with sauce.

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