SANDRA'S ASIAN PORK ROLL APPETIZER

I created this recipe when I had an 
extra pork tenderloin and was craving an 
Asian dish ~ This turned out to be a 
superbly delicious appetizer...

Yields: (18 to 20 rolls; cut in half makes 36 to 40 appetizers)

Prep: 30 Mins. |
Marinade 1 - 4 Hrs. |
Bake: 15 to 20 Mins.

Posted: by Sandra at:

INGREDIENTS

1-1/2 pound center cut pork tenderloin

1/2 red onion, julienned (separate thin pieces)
½ each orange, and green bell pepper, julienned
2 cloves garlic, grated

3 tablespoons soy sauce

3 tablespoons honey

¼ teaspoon sesame oil

Ingredients laid out:
 1 pork round flattened...

1 tablespoon rice wine vinegar

3 tablespoons hoisin sauce
--(an tasty asian-type of BBQ sauce)

2 teaspoon fresh ginger root, grated

1 tablespoon toasted sesame seeds

¼ cup olive oil

1/8 teaspoon ground pepper

-- garnish with freshly chopped parsley

METHOD

Trim any excess fat from pork, and then cut into ½” thick round slices.

Adding veggies to flattened pork...

Flatten meat slices with a mallet (or small heavy bottomed, flat saucepan) between in a ziploc bag until doubled in size. Place julienned red onion slices nearest you on flattened meat slice and roll up. Repeat to form remaining rolls.

First stuffed pork roll...

In a small non-reactive bowl (glass or ceramic), whisk together the garlic, soy sauce, honey, sesame oil, rice wine vinegar, hoisin sauce, ginger root, sesame seeds, and ground pepper. Slowly drizzle in the olive oil while whisking to form an emulsion. Pour asian marinade into a non-reactive glass 9”x13”x2 square baking dish (or round one as I’ve used). Roll the pork rolls to coat in the soy mixture in baking dish, and place them touching, seam side down. Cover and let marinade in refrigerator for a minimum of 1 hour, or for more time - up to 4 hours - until ready to bake.

Preheat oven to 400 degrees.

Hot out of the oven...

Bake, uncovered, 15 to 20 minutes (basting half way through) or until meat is no longer pink in center; cut to test (or they should register 155 to 160 degrees on a meat thermometer when done). Let rest covered with foil for 5 minutes.

To serve, cut in half diagonally and place on decorative serving platter, and sprinkle with fresh parsley. Serve them hot or warm – enjoy!

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Tips: When transporting, I make bake the rolls ahead of time, and place them in a microwavable and ovenproof safe dish, so I can reheat just for a couple of minutes before serving.

Also, we like our veggies crisp-tender, so if you prefer - you might choose to saute the julienned onions and bell peppers beforehand for 3 to 5 minutes before rolling inside of meat.

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