Recipe

Herb Stuffed Tenderloin With Mustard Sauce Recipe

	Chefmeow / All my dishes 2 years, 9 months ago This is an awesome recipe. I make in on occasion. Though it is time consuming and a little bit of work, it is well worth it when you want something that looks great but tastes even better. Prep:20m Cook:60m Servings:8	Chefmeow
	pork tenderloin stuffed main dish supper herbs pepper chives mustard

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Ingredients

2 tablespoons Dijon-style mustard

18 ounce pork tenderloin

1-1/2 cups shredded romaine

1/2 cup assorted snipped fresh herbs such as sage, thyme, rosemary, dill, and/or basil

3 tablespoons fine dry bread crumbs

1 slightly beaten egg white

2 teaspoons olive oil or cooking oil

2 teaspoons coarsely ground black pepper

Snipped fresh chives optional

Mustard sauce (recipe below)

Mustard Sauce:

1/3cup plan yogurt

2 tablespoons mayonnaise

2 teaspoond dijon 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 and place between two sheets of plastic wrap and pound with the flat side of a mallet to a rectangle.

Spread mustard evenly over tenderloin.

Stir together romaine, herbs, bread crumbs and egg white in a medium bowl then spoon evenly over pork.

Roll tenderloin up jelly-roll style beginning at narrow end then tie meat with string first at center then at 1” intervals.

Place meat on rack in a shallow roasting pan.

Brush oil over meat and sprinkle with pepper.

Roast uncovered at 375 for 1 hour.

Transfer to a warm platter then remove strings and keep warm while preparing sauce.

To serve cut tenderloin into 12 slices and spoon mustard sauce over each serving.

Sprinkle with chives if desired.

To make sauce combine yogurt, mayonnaise, dijon mustard and honey and cook over low heat for 3 minutes.

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Comments

dajameus 6 months ago said:
What's with the romaine lettuce with the stuffed pork tenderloin. I'm looking for a recipe with just herbs, olive oil, garlic, etc. Can you find one for me

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Alterations

schmeelaf 1 year, 9 months ago said:
Wow. This is a must have and I'd like to try it with a bigger tenderloin.

I make a similiar dish with smaller tenderloins that usually come two to a package here in the States and weigh in about 10 to 14 ounces each.
Mince a clove of garlic, a clump of finely minced green onions; add 2-3 tablespoons of grainy mustard and a little olive oil. Mix ingredients and cover both sides of tenderloin.
Bake at 425 for about 20 minutes.
Broil on high for 1-2 minutes on each side,then let rest for 20 minutes. These small tenderloins are great for 2 people. This receipe is a bit lower in fat and not a luxurious as the one above.

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