Recipe - Celery-Stuffed Pork Loins

I suppose there’s no point in continuously telling someone to defrost the meat before he/she leaves for the day but this dish came about when I defrosted some pork loins without any idea of what to make later. I just had a lot of it…but it turned out deliciously so yay! I used a toaster oven for this one =].
 
Step 1: Ingredients (serving size: 2 dinner portions)

• garlic powder (to taste)
• 1 tbsp chili garlic sauce
• 1 shoot of green onion, julienned
• 2 shoots of celery, julienned
• 2 oz sundried tomatoes, julienned
• 2 pork loins, butterfly cut

Step 2: Meat preparation
Butterfly the pork loins so that there is enough space to put food in the fold.

Step 3: Vegetable preparation
Julienne your vegetables and rub the inside of the pork loins with the chili sauce. Pre-heat the toaster oven at 350 degrees F.

Step 4: Stuffing
Proceed to the stuffing! I found that putting the celery in first was helpful. The green onion is soft and can be folded. The sundried tomatoes can fill in missing spaces. Cover your oven-proof tray with foil, for juices will come out.

Step 5: Completion and eating
Rub both sides of the pork loins with garlic powder before placing on the tray. Cook in the oven for approximately 20 minutes. Pork must be cooked THOROUGHLY.