Pork Tenderloin “Sushi”

August 10, 2010

Another experiment with nori seaweed as wrapper! Quite tasty, full of japanese – kind of westernised flavours…

Pre heat oven to 180’c. First stuff the pork tenderloin with leeks, carrots, pears, and season with salt and pepper. I use yukari to season the pork. Wrapped  tightly with strings and pan fried it  and seal all sides until lightly brown. Use a sheet or 2 of nori seaweed, and wrap the pork.

In a roasting pan, add chunky sweet potatoes, leeks, pears. Drizzle with olive oil. Mix well. Add the pork in the middle of the pan, and cover with foil.

Roast the meat in the oven until cooked..

Once cooked, remove the pork from the pan, and set aside to cool slightly. Remove the seaweed, and untie the pork and discard the string. In a dry chopping board, cut nori seaweed to 5cm strips. Cut the pork about 5cm ring and wrap it in the seaweed.

Serve with the sweet potatoes and the juices in the roasting pan…Yummm….

Ps. I have very little time to write this down, so please excuse my terrible writing!

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3 Responses to “Pork Tenderloin “Sushi””

  1. Evan Thomas Says:

    What a cool idea! Definitely an interesting take on “sushi”

  2. Joy Says:

    That is a good rendition of sushi.


  3. that is a super fun idea!


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