I made this couple nights ago, It was so moist and yummy. I still need to get a better meat mallet. DH loved it and my son ate all the asparagus that we gave him. Go figure I can't get him to eat meat but he'll eat that.
Here is the recipe, enjoy!
Stuff Pork Tenderloin
18 ounces pork tenderloins
1 1/2 cups shredded spinach leaves
1/2 cup assorted snipped fresh herb (such as sage, thyme, rosemary, and/or basil)
3 tablespoons Italian breadcrumbs
1 egg white, slightly beaten
2 teaspoons olive oil or cooking oil
fresh coarse ground black pepper
snipped fresh chives (optional)
1 recipe Mustard Sauce
1/3 cup sour cream
2 tablespoons mayonnaise
2 teaspoons dijon-style mustard
1 teaspoon honey
Directions:
Trim any fat from meat. Using a sharp knife, make a lengthwise cut down the center of roast, cutting to, but not through, the other side. Spread the meat flat. Place tenderloin between 2 sheets of plastic wrap and pound meat lightly with the flat side of a meat mallet to about a 13x8-inch rectangle. (If necessary, use a portion of a second tenderloin to make 18 ounces. Overlap and pound the pieces to make a single rectangle.) Fold in the narrow ends as necessary to make an even rectangle. Stir together spinach, herbs, bread crumbs, and egg white in a medium bowl.
Spoon evenly over pork. Roll tenderloin up jelly-roll style, beginning at narrow end. Tie meat with string, first at center, then at 1-inch intervals. Place meat on rack in a shallow roasting pan.
Brush oil over meat. Sprinkle with pepper. Roast, uncovered, in a 375 degree F oven for 50 to 60 minutes or until meat is tender and slightly pink (160 degrees F) and juices run clear. Transfer to a warm platter. Remove strings; keep warm while preparing sauce. To serve, cut tenderloin into 12 slices. Spoon Mustard Sauce over each serving. Sprinkle with chives if desired.
Mustard Sauce: In small saucepan combine sour cream, mayonnaise, Dijon style mustard, and honey.
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