How to make it

  • Trim fat from meat then using sharp knife make a lengthwise cut along center of tenderloin.
  • Cut to but not through the opposite side then spread meat open.
  • Place meat between two pieces of plastic wrap.
  • Working from center to the edges use flat side of a meat mallet to pound meat into rectangle.
  • Remove plastic then fold in narrow ends as necessary to make an even rectangle.
  • Stack spinach leaves on top of each other then slice crosswise into thin strips.
  • In medium bowl stir together spinach, mushrooms, basil, bread crumbs, parmesan and egg white.
  • Spread evenly over pork then starting at one of short sides roll up and tie with string.
  • Brush surface of meat with 1 teaspoon of the olive oil and sprinkle with pepper.
  • Arrange medium hot coals around a drip pan and test for medium heat above pan.
  • Place meat on grill rack over pan then cover and grill 30 minutes and remove from grill.
  • Cover with foil and allow to stand 10 minutes.
  • Combine roasted peppers, remaining 2 teaspoons olive oil, wine vinegar, garlic and salt.
  • Cover and process until smooth then transfer sauce to small saucepan.
  • Cook over medium heat until heated through.
  • Remove strings from pork then slice pork and serve with sauce.

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