Ingredients for Asian Style Stuffed Pork Loin
- 1 (2 1/2 pound) pork loin
- Salt
- Five Spice Powder
- Celery Rib
- Shallot
- 1 teaspoon minced garlic
- Butter
- Dried Sage
- Dried Apricots
- Breadcrumbs
- 1/2 cup chicken broth
- Boiling Water
- 6 tablespoons soy sauce
- 1 teaspoon grated fresh ginger
- Orange Juice
- 2 tablespoons honey
- Hoisin Sauce
- Water
- 1 teaspoon cornstarch
- 2 cups cooked rice
- 1 (8 ounce) can water chestnuts, drained and finely chopped
- 1/2 cup chopped green onions
- 1 (4 ounce) can mushrooms, drained and chopped
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
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How to Make Asian Style Stuffed Pork Loin
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the cooked rice, finely chopped water chestnuts, green onions, mushrooms, soy sauce, ginger, garlic, and sesame oil. Mix well.
- Butterfly the pork loin lengthwise, creating a pocket. Carefully stuff the pork loin with the rice mixture, ensuring it's evenly distributed.
- Tie the pork loin with kitchen twine to secure the stuffing.
- Place the stuffed pork loin in a roasting pan and pour the chicken broth around it.
- Roast for 60-70 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C).
- Remove from oven and let rest for 10 minutes before slicing.
- While the pork rests, prepare the sauce: In a small saucepan, whisk together the soy sauce, honey, rice vinegar, and cornstarch. Bring to a simmer over medium heat, stirring constantly, until thickened.
- Slice the pork loin and pour the sauce over it before serving. Garnish with extra green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
93 g
Sugar
178g
Fat
64g
Carbs
25g
