A delicious totally vegan take on a traditional "pork tenderloin" roast. It's easy to make and uses commonly found ingredients.
Cook the rice according to package directions. Set aside to cool.
Sautee the sliced mushrooms until they're golden and tender and all the liquid has evaporated. Set aside to cool.
Break or cut the tempeh into 1-inch chunks.
In a large food processor, blend the tenderloin ingredients until finely chopped and blended. This will take about a minute. Scrape down the sides as needed. If using a small food processor, do this in batches and then mix together well by hand.
Form into a loaf or loin shape.
Make the garlic paste by very finely mincing 3 to 4 cloves of fresh garlic. Add a teaspoon each of salt, pepper, and olive oil and continue chopping the garlic finer and finer until it's basically a paste.
Use half the paste to spread directly on the formed loin. Save the other half to rub on the rice paper wrapper covering.
To cover: Two at a time, run the rice paper wrappers under warm water for about 15 seconds until they begin to get pliable. Rub then with a little olive oil and a few drops of liquid smoke. Wrap around the loaf. Add more rice papers until the loaf/loin is completely covered.
Rub with the other half of the garlic paste.
Placed the tenderloin in an oiled baking dish.
Add sliced apples, sliced onions, and a couple of sprigs of fresh rosemary.
Cover loosely with foil and bake at 325 F for about an hour. Then remove the foil, increase the oven temperature to 425 degrees F, and bake for an additional 15 minutes or so until the rice paper wrappers begin to crips and turn golden brown. Swipe the outside rice paper wrapper with a bit of oil if needed for browning.
Let stand for about 10 minutes and slice and serve.
If you'd like this to be oil-free, simply omit the oil. You will barely miss it.