Stuffed Pork Tenderloin

Braised, Asian stuffed pork loin cooked at home by the late John Jacobsen of Marblehead, MA, using our Cumin Garlic Preserved Meyer Lemon Paste. Prep in advance, roast and remove from the oven before guests arrive so you can relax, eat and enjoy.

Here's John's loose recipe:

1. Gather ingredients: Hoisin sauce, soy sauce, dijon mustard, shallots, garlic, cilantro, breadcrumbs and If & When Cumin Garlic Preserved Meyer Lemon Paste.⠀⠀
2. Combine: Bread crumbs, Dijon mustard, Cumin Garlic Preserved Meyer Lemon Paste, hoisin sauce, soy sauce and cilantro to make a paste. Paste as in...if you place a dollop in your palm it doesn't fall apart. ⠀⠀
3. Spread paste evenly on pork loin.
4. Roll, baby, roll. Secure pork loin with cotton cooking twine. ⠀
5. Cook in the oven low & slow (3-4 hours). Remove lid and turn over during final cooking stages to get a crispy, slightly charred skin. ⠀⠀⠀⠀⠀⠀

Recipe and images courtesy of John Jacobsen and Jeanie Stahl.