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Lemongrass Pork

pork

1 1/2 pounds pork tenderloins
1/4 teaspoon salt
1/4 teaspoon pepper
----stuffing----
1 teaspoon vegetable oil
4 green onions; sliced
2 cloves garlic; minced
1 small red chili pepper; seeded and minced
1 small tomato; chopped
1 teaspoon minced gingerroot
1/4 cup finely chopped cashews
1/4 teaspoon salt
1/4 teaspoon pepper
----lemongrass glaze----
2/3 cup water
1/4 cup granulated sugar
1 tablespoon cornstarch
2 stalks lemongrass; chopped

A stuffing laced with delicious Thai flavors and a lovely lemongrass glaze make this barbecued pork the focus of easy entertaining. 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 airtight container for I day) Lemongrass Glaze: In small sauce-pan, bring water, sugar, cornstarch and lemongrass to boil over medium heat, stirring constantly; boil 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 airtight container for up to I 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 skewer, 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 of 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. Variation: Lemon Glaze: Substitute 1 tablespoon lemon juice and 2 teaspoon grated lemon rind for the lemongrass. Decrease water to 1/2 cup,

Contributor: Canadian Living - June, 1997

Yield: 4 servings

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