Herb Stuffed Pork Tenderloin

Simply the best stuffed tenderloin i've ever made. The blend of herbs is just mouth watering. If you have a tenderloin on hand, give this one a try. I promise you will not be disappointed.

Steps

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.

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 and juices run clear.

Transfer to a warm platter.

Remove strings.

Keep warm while preparing sauce.

To serve , cut tenderloin into 12 slices.

Spo.

Ingredients

dijon-style mustard, pork tenderloin, spinach leaves, fresh herb, italian breadcrumbs, egg white, olive oil, fresh coarse ground black pepper, fresh chives, sour cream, mayonnaise, honey