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HERB-STUFFED
PORK TENDERLOIN
Prep Time: 25 Minutes
Cook Time: 50 to 60 Minutes
Ready In: 75 to 85 Minutes
Makes 6 servings
Ingredients:
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:
1. 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 13x8-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.
2. 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.
3. 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.
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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