❁ How To HERB-STUFFED PORK TENDERLOIN

This easy HERB-STUFFED PORK TENDERLOIN Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

2 tablespoons dijon-style mustard 18 ounces pork tenderloin 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 2 teaspoons 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. Spread mustard evenly over tenderloin. 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. Cook over low heat for 2 to 3 minutes or just until heated through. Do not boil. Serve immediately with pork slices.

by: Chippie1