Stuffed pork tenderloin 2 & bok choy salad

For New Year's Eve I wanted to make something special, and since I had time on my hands I decided to revisit the stuffed pork tenderloin with an idea that had been brewing in the back of my head for some time.

Ingredients:
Stuffed pork tenderloin
- 1 pork tenderloin
- 2 poblano peppers
- 20 brazil nuts
- 8 sun dried tomatoes
- 1 egg
- salt

Bok Choy Salad
- 6 baby bok choy
- 1 clove garlic
- 1 onion
- 1 tbsp sesame seeds
- oil

First the poblano peppers were cleaned, quartered and the stems & seeds were removed. The quartered pieces were grilled under the broiler in my gas oven for some 10 minutes or so.

The pork tenderloin was made into a flat, square piece of meat (about 1/2 cm (1/4 inch) thick) by a combination of cutting slits in it and flattening it with a rolling pin - then it was rolled up, wrapped in film and stored in the fridge while preparing the stuffing. Any odd ends cut off in this process were saved for the stuffing.

For the stuffing, the grilled poblano peppers were cut in strips, mixed with coarsely chopped brazil nuts, sun dried tomatoes cut in strips, small pieces of pork tenderloin cut off during the process above, 1 egg, and salt.
NB: This was almost too much stuffing for my one pork tenderloin.

The stuffing was put in the pork tenderloin, and it was closed using wooden toothpicks. The stuffed roast was seared in the pan for a few minutes on all sides, then put in the oven at 190 C (375 F) for 30 minutes. The tooth picks could be removed and the roast was sliced.

The salad was made while the roast was in the oven:
The baby bok choy were quartered along the axis, the onion was cut coarsely and together they were put in a hot pan with oil. The pan was covered for a few minutes till the onion and bok choy were tender. Then sesame seeds and mashed garlic was added.

Served with potato wedges.