Lemongrass Pork

  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.
  2. Stir in cashews, salt and pepper; let cool.
  3. (Stuffing can be refrigerated in an airtight container for 1 day.)
  4. 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.
  5. Strain through fine sieve into small bowl; let cool completely.
  6. (Glaze can be refrigerated in an airtight container for up to 1 day, reheat over medium-low heat until fluid.
  7. ).
  8. Trim tenderloins.
  9. Cut in half horizontally almost but not all the way through; open out flat.
  10. Evenly spoon stuffing lengthwise along centre of each.
  11. Fold thin ends over filling, then fold up sides to enclose filling.
  12. With 12-inch soaked wooden skewers sew each closed at 2-inch intervals.
  13. (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).
  14. Sprinkle pork with salt and pepper; brush with half the glaze.
  15. 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.
  16. Transfer to cutting board; tent with foil and let stand for 10 minutes.
  17. Remove skewers; cut into 1-inch thick slices.

pork tenderloin, salt, pepper, vegetable oil, green onions, garlic, red chili pepper, tomatoes, gingerroot, cashews, water, sugar, cornstarch, stalks lemongrass

Taken from www.food.com/recipe/lemongrass-pork-239788 (may not work)

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