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1
STUFFING: In skillet, heat oil over medium heat: cook onions, garlic, red chili pepper, tomato and gingerroot, stirring often, for about 5 minutes or until onions are softened.
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2
Stir in cashews, salt and pepper; let cool.
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3
(Stuffing can be refrigerated in an airtight container for 1 day.)
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4
LEMONGRASS GLAZE: In small saucepan, bring water, sugar, cornstarch and lemongrass to boil over medium heat, stirring constantly, for 2 minutes or until thickened and clear.
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5
Strain through fine sieve into small bowl; let cool completely.
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6
(Glaze can be refrigerated in an airtight container for up to 1 day, reheat over medium-low heat until fluid.
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7
).
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8
Trim tenderloins.
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9
Cut in half horizontally almost but not all the way through; open out flat.
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10
Evenly spoon stuffing lengthwise along centre of each.
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11
Fold thin ends over filling, then fold up sides to enclose filling.
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12
With 12-inch soaked wooden skewers sew each closed at 2-inch intervals.
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13
(Pork can be prepared to this point, wrapped in plastic wrap and refrigerated for up to 8 hours; let stand at room temperature for 30 minutes).
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14
Sprinkle pork with salt and pepper; brush with half the glaze.
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15
Place on greased grill over medium heat; close lid and cook, turning and brushing occasionally with remaining glaze, for about 35 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside.
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16
Transfer to cutting board; tent with foil and let stand for 10 minutes.
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17
Remove skewers; cut into 1-inch thick slices.
