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Ingredients
2 tablespoons dijon-style mustard
18 ounces pork tenderloins
1 1/2 cups shredded spinach leaves
1/2 cup assorted snipped fresh herbs (such as
sage, thyme, rosemary, and/or basil)
3 tablespoons Italian breadcrumbs
1 egg white, slightly beaten
2 teaspoons olive oil or cooking oil
fresh coarse ground black pepper
snipped fresh chives (optional)
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Instructions
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
spinach, 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 and sprinkle with chopped chives
if desired.
Mustard Sauce
1/3 cup sour cream
2 tablespoons mayonnaise
2 teaspoons dijon-style mustard
1 teaspoon honey
In small saucepan combine sour cream, mayonnaise,
Dijon style mustard, and 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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