The combination of peanuts, pork and napa cabbage give this roast an Asian feel. The technique of butterflying and stuffing a pork tenderloin is surprisingly straightforward, yet it yields an impressive result, worthy of a special dinner.

Makes 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 hour 10 minutes

EASE OF PREPARATION: Moderate

3 teaspoons canola or extra-virgin olive oil, divided
4 cloves garlic, minced
4 cups thinly sliced napa cabbage (about 8 ounces)
2 tablespoons water
1/2 teaspoon salt, divided
1/3 cup orange juice
3 tablespoons orange marmalade
3 tablespoons chunky peanut butter, preferably natural
1 tablespoon Dijon mustard
1 1 1/4-pound pork tenderloin, trimmed
Freshly ground pepper to taste

1. Preheat oven to 400°F.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring constantly, until fragrant but not brown, about 30 seconds. Stir in cabbage, water and 1/4 teaspoon salt. Cook, stirring, until the cabbage is wilted, 3 to 5 minutes. Drain cabbage and set aside to cool.
3. Whisk orange juice, marmalade, peanut butter and mustard in a small saucepan. Cook over medium heat until smooth and bubbling, 3 to 5 minutes. Remove from the heat and set aside.
4. Place tenderloin on a piece of plastic wrap. To butterfly it, hold your knife parallel to the cutting board and slice through the meat to within a half inch of the opposite side. Open like a book. Cover with more plastic wrap and gently pound with a mallet or heavy skillet until 1/2 inch thick.
5. Squeeze the cabbage to remove excess liquid and place in a medium bowl. Add 3 tablespoons of the orange-peanut sauce and mix until thoroughly coated. (Reserve remaining sauce.) Spread the cabbage mixture lengthwise down the center of the pork. Roll the pork, jelly-roll style, to create a long cylinder; tie kitchen string around it in several spots to keep it rolled. Season with the remaining 1/4 teaspoon salt and pepper.
6. Heat the remaining 2 teaspoons oil in a large, nonstick, ovenproof skillet over medium-high heat. Add the pork and brown on all sides, about 6 minutes. Transfer the pan to the oven.
7. Roast the pork until just cooked through and an instant-read thermometer registers 155°F when inserted into the center, 15 to 20 minutes. Let rest for 5 minutes. Meanwhile, reheat the reserved sauce over low heat. Remove string, slice pork and serve with a drizzle of sauce.

NUTRITION INFORMATION: Per serving: 336 calories; 14 g fat (3 g sat, 4 g mono); 79 mg cholesterol; 19 g carbohydrate; 32 g protein; 2 g fiber; 460 mg sodium; 585 mg potassium.

Nutrition bonus: Selenium (71% daily value), Vitamin C (60% dv), Zinc (20% dv), Magnesium (14% dv).

1 Carbohydrate Serving

MAKE AHEAD TIP: Prepare through Step 3. Refrigerate overnight in airtight containers. | Equipment: Kitchen string

I made this twice. The first time, I followed the recipe except I used smooth peanut butter. It was bland and needed salt and something to perk it up. The second time I made it, I added orange zest and a teaspoon of Thai Chili Garlic Sauce to the filling. I also had the chunky peanut butter. It was still bland and not worth the trouble to make it. A plain grilled pork tender would be just as good and a whole lot less work.

Barbara, Dallas, TX