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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I think this recipe came from Canadian Living magazine, but am not sure. The whole meal (which is comprised of Lemongrass Pork, Grilled Pineapple Salad, Coconut Thai Rice and Tropical Fruit With Lime) embodies the Thai tradition of combining all the five tastes: sweet, hot, sour, salty and bitter in one meal. Ingredients:
2 (1 1/2 lb) pork tenderloin |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon vegetable oil |
4 green onions, sliced |
2 garlic cloves, minced |
1 small red chili pepper, seeded & minced |
1 small tomato, chopped |
1 teaspoon gingerroot, minced |
1/4 cup cashews, finely chopped |
2/3 cup water |
1/4 cup granulated sugar |
1 tablespoon cornstarch |
2 stalks lemongrass, chopped |
Directions:
1. STUFFING: In skillet, heat oil over medium heat: cook onions, garlic, red chili pepper, tomato and gingerroot, stirring often, for about 5 minutes or until onions are softened. Stir in cashews, salt and pepper; let cool. (Stuffing can be refrigerated in an airtight container for 1 day.)
2. LEMONGRASS GLAZE: In small saucepan, bring water, sugar, cornstarch and lemongrass to boil over medium heat, stirring constantly, for 2 minutes or until thickened and clear. Strain through fine sieve into small bowl; let cool completely. (Glaze can be refrigerated in an airtight container for up to 1 day, reheat over medium-low heat until fluid.).
3. Trim tenderloins. Cut in half horizontally almost but not all the way through; open out flat. Evenly spoon stuffing lengthwise along centre of each. Fold thin ends over filling, then fold up sides to enclose filling. With 12-inch soaked wooden skewers sew each closed at 2-inch intervals. (Pork can be prepared to this point, wrapped in plastic wrap and refrigerated for up to 8 hours; let stand at room temperature for 30 minutes).
4. Sprinkle pork with salt and pepper; brush with half the glaze. Place on greased grill over medium heat; close lid and cook, turning and brushing occasionally with remaining glaze, for about 35 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside. Transfer to cutting board; tent with foil and let stand for 10 minutes. Remove skewers; cut into 1-inch thick slices.
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