Eggroll Stuffed Pork Loin



4 lb. Pork Tenderloin

2 T Olive Oil

2 T Soy Sauce

1/2 C Julienned Carrots

1/2 C Finely Diced Cabbage

3 Green Onions, sliced thin

1 Stalk Celery, diced small

1 Clove Garlic, minced

2T Thai Chili Sauce

Salt and Pepper to taste

3T Kraft Asian Sesame Dressing




Chinese 5 Spice


2T Honey

2T Soy Sauce

2T Orange Marmalade

1 tsp. Fresh Grated Ginger

1/2 tsp. Garlic Chili Sauce

1 tsp. Cornstarch


-In medium skillet over medium heat, heat olive oil, add in soy sauce, carrot, celery, garlic and cabbage.  Cook until veggies start to wilt, add in Thai Chili Sauce.  Remove from heat.

-Cut roast down middle to about 1 inch, cut along inside, pulling meat to open up.  Spread dressing over inside, place cooked veggies inside of roast.

-Roll tight, but not so tight to squeeze out filling.  Using baking twine, tie up roast.

-Place in baking dish, dust with salt, pepper and Chinese 5 Spice.

Bake 450 degrees for 15 minutes, reduce temperature to 350 and bake an additional 45 minutes.

-In small sauce pan combine sauce ingredients over medium low heat, cook until marmalade and honey melt and combine.

-Pour over roast and continue to bake for an additional 15 minutes, or until internal temperature reaches 160 degrees for medium.

-Remove roast and cover in foil for 15 minutes prior to slicing.

-Pour sauce in small sauce pan over medium heat, bring to boil, whisk in cornstarch.  Remove from heat, this is an awesome sauce for dipping or to pour over meat when served.




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