ASIAN STYLE STUFFED PORK LOIN

Asian Style Stuffed Pork Loin image

Provided by The Flying Chef

Categories Pork

Time 1h10m

Yield 2-3 serving(s)

Number Of Ingredients 20

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

Steps:

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.

Nutrition Facts : Calories 795.8, Fat 28.4, SaturatedFat 12.9, Cholesterol 198.1, Sodium 2243.8, Carbohydrate 76, Fiber 4.5, Sugar 44.7, Protein 59.8