Lemongrass Pork

Name: Lemongrass Pork
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 serving(s)
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 tomatoes, 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

Submitted by twobees

"I think this recipe came from Canadian Living magazine, but am not sure. The whole meal (which is comprised of Recipe #239788, Recipe #239892, Recipe #239789 and Recipe #239791) embodies the Thai tradition of combining all the five tastes: sweet, hot, sour, salty and bitter in one meal."

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Ready In:: 1hr
Ingredients:: 14
Serves:: 4

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 tomatoes, 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

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.)
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.).
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).
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.