Recipe

Herb Stuffed Pork Tenderloin With Mustard Sauce Recipe


Herb Stuffed Pork Tenderloin With Mustard Sauce Recipe Chefmeow / All my dishes
5 months, 1 week ago
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Thieme Estate in Lucas, Texas in 1991.
Prep:10m Cook:60m Servings:2

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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)

Directions
  1. 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.
  2. Spread the meat flat and place between two sheets of plastic wrap and pound with the flat side of a mallet to a rectangle.
  3. Spread mustard evenly over tenderloin.
  4. Stir together romaine, herbs, bread crumbs and egg white in a medium bowl then spoon evenly over pork.
  5. Roll tenderloin up jelly-roll style beginning at narrow end then tie meat with string first at center then at 1” intervals.
  6. Place meat on rack in a shallow roasting pan and brush oil over meat and sprinkle with pepper.
  7. Roast uncovered at 375 for 1 hour.
  8. Transfer to a warm platter then remove strings and keep warm while preparing sauce.
  9. To serve cut tenderloin into 12 slices and spoon mustard sauce over each serving.
  10. Sprinkle with chives if desired.
  11. Mustard Sauce:
  12. 1/3cup plian yogurt
  13. 2 tablespoons mayonnaise
  14. 2 teaspoond dijon mustard
  15. 1 teaspoon honey
  16. Cook over low heat for 3 minutes.

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