Molasses Pork Tenderloin with Longganisa Stuffing

You can make this crowd-pleasing main dish ahead of time. Do steps 1 to 5 a day before; on the day of the party, all you have to do is roast the pork loin and make the sauce! To make this dish even friendlier on the budget, use raisins and chopped peanuts instead of apricots and prunes.


Serves 6 to 8  Prep Time 30 minutes (plus overnight for marinating) 
Baking Time 20 to 25 minutes

2 whole pork tenderloin (around 450 grams each)

For the marinade
1/2 cup soy sauce
1/2 cup molasses
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 1/2 tablespoons minced fresh ginger
2 large cloves garlic, minced

For the stuffing
120 grams skinless longganisa
3 pieces dried apricots
3 pieces prunes
2 tablespoons celery, diced
1 egg
salt and pepper

For the Molasses Cream
1/2 cup molasses marinade
1 cup all-purpose cream
1/4 cup water
2 teaspoons calamansi juice
1 tablespoon butter
salt and pepper

1  Mix marinade ingredients together. Reserve 1/2 cup for the sauce.
2  Butterfly cut the pork loin: Make a vertical incision on the pork loin, slicing through until just half an inch away from the chopping board. Fold it open (like a book). Starting from the middle, slice the remaining thick part perpendicular to the chopping board and “roll” the pork loin open until the whole loin is an even half-inch-thick.
3  Prepare the stuffing: Cook longganisa then and chop finely. Cut apricots and prunes into strips. Mix dried fruits, beaten egg, and celery together. Set aside; place in the refrigerator.
4  To stuff the pork loin, spread the stuffing evenly on the pork loin. Roll and tie with kitchen twine.
5  Marinate stuffed pork loin overnight in the refrigerator.
6  Preheat oven to 350ºF. Put stuffed pork loin on a baking sheet or roasting pan and cook until tender, about 20 to 25 minutes. Slice and serve with molasses cream.
7  To make molasses cream: Strain the remaining ½ cup marinade. In a saucepot, mix cream, water, and molasses marinade. Let it simmer. Season with salt and pepper. Turn off heat and add butter and calamansi juice. Stir until butter is melted.

Photography by David Hanson │ Food Preparation by Len Santos │ Styling by Elaine P. Lim

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