Courtesy of Chef Lisa Jaeger
2 pork tenderloins
Sweet Chili sauce ( optional, but can be found in most Asian markets)
Make the stuffing first. In a bowl combine all the ingredients for the stuffing. Make sure that the stuffing is wet enough to hold together when squeezed in the hand.
To prepare the pork for stuffing, make a slice in the top
third of the tenderloin, down the whole length, making
sure you don't go through the bottom . You are creating a
flap of sorts. Starting at the top, of the second third
cut another flap from the middle out to the other side . You should now have one long and wide area of meat. Salt and pepper
the inside. Stuff the tenderloin with as much stuffing as
it will hold, yet allowing you room to fold one side of
the flap to meet the other. There should be a bit
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