1 whole pork loin,remove excess fat and tenderise with meat tenderizer,about 7 lbs
2 tbsp sea salt
2 tbsp ground pepper
1 lb asparagus,wash and drained
32 oz Whole Milk Mozzarella Cheese,cut strip or oblong shape
2 nos mandarin oranges,cut halves
Glaze or Sauce
1/2 cup honey mustard
1/2 BBQ sauce
2 tbsp Worcestershire sauce
2 piece Mandarin orange ,juice extract
1:Remove pork from vacuum pack,remove excess pork fats,then use a sharp knife to butterfly the meat.Use a meat tenderizer to pound the meat,then rub with ground pepper and seasalt.
2: Place asparagus in the center of the pork,then place oblong shape mozzarella cheese on top of the asparagus. Fold the butterfly pork loin from inside out in oblong shape.Use a butchers twine (food safe cotton string) to tie the rolled up pork loin,then squeezed Mandarin orange juice all over the pork.Use thick aluminum foil to wrapped the pork loin again.
3: Place pork loin in fridge for 6 hours or longer for the seasoning to absorb into the pork.
4:Preheat oven to 375 F. Unwrapped the aluminum foil on the top,bake the pork loin for 45 minutes,then turn pork loin again,bake the other side for another 45 minutes to 1 hour.
5:Meantime, use a small pot ,combine honey mustard,BBQ sauce, Worcestershire sauce ,corn flour dissolved and extract mandarin orange juice over low heat.Stir the sauce until well combine and thicken.
6:Remove pork loin from oven ,cut the string and cut the pork 2 inch each. Place cut pork loin on a plate and glaze with the sauce on the top.Serve warm as main dish.