Recipe
Herb Stuffed Pork Tenderloin Recipe
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Shirleyoma / All my dishes 2 years, 1 month ago
Love Pork? You'll this one!
From World Famous Recipes on the Net.
Prep:20m Cook:60m Servings:6
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 Shirleyoma |
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Fans
Ingredients
- Herb-Stuffed Pork Tenderloin
- 2 tablespoons Dijon-style mustard
- 18 ounces 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
- Coarsely ground black pepper
- Snipped fresh chives (optional)
- 1 recipe Mustard Sauce (see below)
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 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.
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Average score: 4.8 / 5
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organicmama 2 years, 1 month ago said:
This looks good, will bookmark. I love pork!
sparow64 2 years ago said:
This sounds fantastic. We love pork tenderloin!
pamelanava 1 year ago said:
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 I just skipped it, but added a little kosher salt and fresh chives from our garden! I poured some of the sauce over our brown rice, too!! Thanks so much! High five, for sure!
pamelanava 1 year ago said:
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!
trigger 1 year ago said:
This sounds great I will give it a try and get back to you.