Nat’s Stuffed Pork Tenderloin Recipe
If youโre in search of a culinary adventure that marries the savory flavors of Japanese cuisine with the tender succulence of pork, look no further than Nat’s Stuffed Pork Tenderloin. Inspired by a delightful stuffed chicken breast enjoyed at a favorite Japanese restaurant, this dish shines as a perfect combination of elegance and ease. Ideal for those who love to cook within a short time frame, this recipe is just as delightful when prepared with boneless chicken breast. With its vibrant ingredients and tantalizing flavors, itโs an excellent choice for a weeknight meal or an impressive dinner party dish.
Ingredients
- 2 cups bean sprouts ๐ฑ
- 1 cup fresh cilantro, chopped ๐ฟ
- 3 tablespoons pickled ginger, finely chopped ๐ฅ
- 1 cup Nat’s Teriyaki Sauce ๐
- Salt and pepper, to taste ๐ง
Instructions
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Preheat the Oven:
Begin by setting your oven to a temperature of 400ยฐF (200ยฐC). This high heat will help to achieve a beautifully seared exterior while keeping the inside tender and juicy. -
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Prepare the Pork Tenderloins:
Take your pork tenderloins and slice them in half lengthwise, resulting in four smaller portions. This will make them easier to stuff and cook more evenly. -
Create the Pockets:
Using a sharp boning knife, carefully cut a pocket into each piece of tenderloin. Be sure not to cut all the way through, as you want to create a cavity to hold the flavorful stuffing. -
Mix the Stuffing:
In a mixing bowl, combine the bean sprouts, chopped cilantro, and pickled ginger. This mixture will provide a fresh and tangy filling that pairs wonderfully with the pork. -
Stuff the Tenderloins:
Generously stuff each pocket in the pork tenderloin with the bean sprout mixture. Press down gently to ensure the stuffing stays inside during cooking. -
Season the Tenderloins:
Season the top of each stuffed tenderloin with salt and pepper. This step enhances the flavor and helps to create a delicious crust when seared. -
Sear the Meat:
Heat a bit of oil in a frying pan over medium-high heat. Once hot, sear the stuffed tenderloins on all sides until they are nicely browned. This process should take about 2-3 minutes per side, giving the meat a rich, caramelized exterior. -
Bake the Tenderloins:
Transfer the seared tenderloins to a baking dish and place them in the preheated oven. Bake for 20-25 minutes, or until the internal temperature reaches 145ยฐF (63ยฐC) for medium-rare. Adjust the time as needed depending on your desired level of doneness. -
Prepare the Teriyaki Sauce:
While the tenderloins are baking, pour the Nat’s Teriyaki Sauce into a small saucepan. Heat over medium heat, allowing it to reduce by half, which will concentrate the flavors and create a thicker sauce for drizzling. -
Rest the Meat:
Once baked, remove the tenderloins from the oven and let them rest for at least 15 minutes. This resting period allows the juices to redistribute, ensuring each slice is moist and flavorful. -
Slice and Serve:
After resting, slice the tenderloins into medallions. Arrange the slices on a serving platter, showcasing the vibrant stuffing inside each piece. -
Drizzle with Sauce:
Finally, drizzle the reduced teriyaki sauce over the sliced pork tenderloin. This finishing touch adds a glossy, savory glaze that complements the fresh stuffing beautifully.
Serving Suggestions
This Stuffed Pork Tenderloin is perfect when served alongside steamed rice, sautรฉed vegetables, or a crisp salad. The combination of flavors and textures will surely impress your family and guests alike. Enjoy this delectable dish that brings together the best of Asian-inspired cuisine and hearty, home-cooked comfort. ๐ฝ๏ธ๐ฅ
Nutritional Information (per serving)
- Calories: 25.5
- Fat Content: 0 g
- Saturated Fat Content: 0 g
- Cholesterol Content: 0 mg
- Sodium Content: 921.2 mg
- Carbohydrate Content: 4.9 g
- Fiber Content: 0.3 g
- Sugar Content: 3.9 g
- Protein Content: 2 g
Enjoy cooking and savoring this delightful recipe that captures the essence of both Japanese cuisine and tender, succulent pork. ๐
