Asian Pork Tenderloin Roulade with Chinese Sausage and Rice Stuffing
Course: Entree
Cuisine: Asian Fusion
Prep Time: 20 minutesminutes
Cook Time: 25 minutesminutes
Rest the meat after cooking:: 10 minutesminutes
Total Time: 55 minutesminutes
Servings: 6servings
Calories: 337kcal
Author: Marvellina
Pork tenderloin is stuffed with stir-fried Chinese sausage and rice and rolled into a roulade and baked to perfection. This Asian-inspired pork roulade seems more complicated than it actually is. It can be prepared ahead and baked later, making it perfect for your weeknight meal or for your holiday dinner.
Prepare the stuffing (can be prepared few days before):
Melt butter on a preheated heavy-bottom pan, or simply add cooking oil if not using butter. Add onion and garlic and saute for about 2-3 minutes. Add chopped celery, mushrooms and diced Chinese sausage and saute for another 2 minutes. Add cooked rice followed by the seasonings. Continue to stir fry until all are well-combined. Have a taste and adjust seasonings to your taste. Off the heat and set aside to let it cool down and keep it in the fridge if you prepare few days before
2 large dried shiitake mushrooms, 1 small onion, 2 cloves garlic, 1 large celery stalk, 2 Tbsp butter, 1 link Chinese sausage, 1/2 cup cooked rice, 1 Tbsp oyster sauce, 1 Tbsp soy sauce, 1 tsp sugar, 1/4 tsp ground white pepper
Butterfly the meat:
Start by cutting down the long end of the tenderloin, taking care not to cut through. Open it up into a bigger piece now. Cover with a plastic wrap and use a mallet (or in my case a pestle) and start to pound on the meat into about 1/2 inch thick
3 lbs pork tenderloin
Assembling:
Preheat oven to 450 F (230 C). Cut about 8-10 pieces of kitchen twine, about 7-8 inches long each. Carefully spoon the stuffing on the meat surface and start to roll the pork over
Use the kitchen twine to tie around the pork roulade, spacing it out to about 1 inch for each tie.
Kitchen twine
Brush the surface of the roulade with oil to keep it moist. Season with salt and pepper. Put the roulade on a rimmed baking sheet lined with heavy-duty aluminum foil for easier clean-up later
Cooking oil, Salt and pepper
Baking:
Place on the middle rack and let it roast for 10 minutes to let is "sear" and then lower the temperature to 325 F (160 C), cover the pan with a foil and let it continue to cook for the next 25 minutes or until the instant thermometer reads 140-150 F (60-65 C)
Cooling down:
Let it rest for 10 minutes without opening the foil before cutting. This is important to keep the meat moist
Serving:
After that, remove the kitchen twine and slice into about 1 inch thick and put on serving plate. Pour the pan dripping over the pork slices and serve