How to make it

  • Trim any fat from meat then 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 and 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.
  • Mustard Sauce:
  • 1/3cup plian yogurt
  • 2 tablespoons mayonnaise
  • 2 teaspoond dijon mustard
  • 1 teaspoon honey
  • Cook over low heat for 3 minutes.

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