Herb-Stuffed Pork Tenderloin
Tenderloins usually are packaged in 12- or 16-oz portions, so you'll probably need to buy more than one. Freeze any extra and use it in a stir-fry for another meal.
2 Tbsp Dijon-style mustard
18 oz 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 Tbsp fine dry bread crumbs
1 slightly beaten egg white
2 tsp olive oil or cooking oil
Coarsely ground black pepper
Snipped fresh chives (optional)
1 recipe Mustard Sauce (see below)
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.
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.
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. Sprinkle with chives if desired.
Makes 6 servings.
Mustard Sauce: In small saucepan combine 1/3 cup plain fat-free yogurt, 2 Tbsp fat-free mayonnaise or salad dressing, 1-1/2 to 2 tsp Dijon style mustard, and 1 tsp honey. Cook over low heat for 2 to 3 minutes or just until heated through. Do not boil. Serve immediately with pork slices.