Stuffed Pork Tenderloin with Asparagus, Mushrooms and Snow Peas

Stuffed Pork Tenderloin

For the Pork Tenderloin

pork tenderloin2 cloves of garlic, chopped finely
dash of ground pepper
¼ cup of soy
lemon juice

Using a paring knife, starting in the middle, shave meat lenghtwise down the tenderloin keeping 1/4 inch thickness at all times until meat lays flat. Others call the process “butterflying”. Marinate with the 4 ingredients above for about 30 minutes.

For the stuffing:

2 tbsp of olive oil2 cloves of garlic, finely chopped
½ onion, finely chopped1/4 red bell pepper, diced
1/4 yellow bell pepper, diced3 Tablespoons - celery, diced1 1/2 packed cups of cooked rice 1 tbsp dried parsley3 Tablespoons - green onion tops, minced
1 tbsp of Club House Garlic Plus Seasoning

Heat oil in a pan. Add garlic and cook until fragrant. Add onions. Saute for about 1 minute. Add the peppers and the celery. Add the rice and mix well. Season. Turn off stove and add the parsley and green onions. Let cool for about 10 minutes.

Spread the rice stuffing over pork and roll up to create a pinwheel. I do not secure it with toothpicks of strings. Rather, I wrap the tenderloin in a tin foil to keep the tenderloin from drying. Bake at 350 for 20 minutes. Remove tin foil and brush tenderloin with your favorite barbecue sauce and bake for another 5 minutes. Remove from oven and let stand for about 5 minutes. If tenderloin is not cooled, the tendency is that the stuffing will crumble. Slice pork and serve with your favorite sauce.
Some tips: Sometimes I add sausages in my stuffing. Others use apples. Others also use bread crumbs. I prefer rice. In fact when I bake turkey, I use the same stuffing but I add more ingredients to my stuffing.

Asparagus, Mushrooms and Snowpeas

There’s actually more than asparagus, mushrooms and snow peas in this recipe.

Here’s what is in my recipe:

1 tbsp of olive oil
½ sliced onions
1 bundle of asparagus, cut into about 1 ½ inches long, discarding the tough part
200 gms of mushrooms, quartered
½ red pepper, diced
¼ yellow pepper, diced
1 cup of bean sprouts
200 gms of snow peas, stringed
Salt to taste

Heat oil in a pan. Add onions and sauté until onion is translucent. Add mushrooms and asparagus and cook for about 1 minutes. Add red and yellow peppers and cook for about 1 minute. Season with salt. Add snow peas and bean sprouts and turn oven off. Cover pan and let it stand for about 5 minutes.