Herb Stuffed Pork TenderloinFrom shirleyoma 8 years ago
- Herb-Stuffed pork tenderloin shopping list
- 2 tablespoons dijon-style mustard shopping list
- 18 ounces pork tenderloin shopping list
- 1-1/2 cups shredded romaine shopping list
- 1/2 cup assorted snipped fresh herbs (such as sage, thyme, shopping list
- rosemary, dill, and/or basil) shopping list
- 3 tablespoons fine dry bread crumbs shopping list
- 1 slightly beaten egg white shopping list
- 2 teaspoons olive oil or cooking oil shopping list
- Coarsely ground black pepper shopping list
- Snipped fresh chives (optional) shopping list
- 1 recipe mustard Sauce (see below) shopping list
How to make it
- 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 13×8-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 romaine, 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. Makes 6 servings.
- Mustard Sauce: In small saucepan combine 1/3 cup plain fat-free yogurt, 2 tablespoons fat-free mayonnaise or salad dressing, 1-1/2 to 2 teaspoons Dijon style mustard, and 1 teaspoon honey. Cook over low heat for 2 to 3 minutes or just until heated through. Do not boil. Serve immediately with pork slices.
People Who Like This Dish 10
The Cookshirleyoma Cove, OR
The Rating4 people
This looks good, will bookmark. I love pork!organicmama in loved it
I made this last night for my hubby and me and it was absolutely fabulous! Greg said it was the best pork tenderloin he's ever had!! I used dried oregano, basil and sage inside the pork, (I didn't have fresh), and for the sauce I didn't have mayo, so...morepamelanava in Prosper loved it
I know this is a pork recipe that I put onto Chicken Little, but it would be GREAT with chicken, too! Especially if you use fresh sage!pamelanava in Prosper loved it
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