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    You are in: Home / Recipes / Herb-Stuffed Pork Tenderloin Recipe
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    Herb-Stuffed Pork Tenderloin

    Herb-Stuffed Pork Tenderloin. Photo by DeeDee

    1/4 Photos of Herb-Stuffed Pork Tenderloin

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    25 mins

    1 hr

    Chippie1's Note:

    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.

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    Units: US | Metric

    1 recipe Mustard Sauce


    1. 1
      Trim any fat from meat.
    2. 2
      Using a sharp knife, make a lengthwise cut down the center of roast, cutting to, but not through, the other side.
    3. 3
      Spread the meat flat.
    4. 4
      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.
    5. 5
      (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.
    6. 6
      Spread mustard evenly over tenderloin.
    7. 7
      Stir together spinach, herbs, bread crumbs, and egg white in a medium bowl.
    8. 8
      Spoon evenly over pork.
    9. 9
      Roll tenderloin up jelly-roll style, beginning at narrow end.
    10. 10
      Tie meat with string, first at center, then at 1-inch intervals.
    11. 11
      Place meat on rack in a shallow roasting pan.
    12. 12
      Brush oil over meat.
    13. 13
      Sprinkle with pepper.
    14. 14
      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.
    15. 15
      Transfer to a warm platter.
    16. 16
      Remove strings; keep warm while preparing sauce.
    17. 17
      To serve, cut tenderloin into 12 slices.
    18. 18
      Spoon Mustard Sauce over each serving.
    19. 19
      Sprinkle with chives if desired.
    20. 20
      Mustard Sauce: In small saucepan combine sour cream, mayonnaise, Dijon style mustard, and honey.
    21. 21
      Cook over low heat for 2 to 3 minutes or just until heated through.
    22. 22
      Do not boil.
    23. 23
      Serve immediately with pork slices.

    Ratings & Reviews:

    • on January 25, 2004


      Thankyou Chippie, this recipe saved me tonight, I needed something spunky for company at the last minute, it turned out fantastic.....Will be making it again soon! Ladybear....

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    • on March 18, 2014


      Really good and everyone enjoys it. I no longer make/serve the sauce but serve with mushroom gravy instead. My BIL finds that rosemary as one of the stuffing herbs is "too prickly", so I no longer add rosemary! A go to entertaining recipe for me.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 09, 2014


      This was absolutely good we loved but we added fresh garlic to breadcrumbs and no spinach

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (24)


    Nutritional Facts for Herb-Stuffed Pork Tenderloin

    Serving Size: 1 (162 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 181.5
    Calories from Fat 80
    Total Fat 8.9 g
    Saturated Fat 2.9 g
    Cholesterol 63.2 mg
    Sodium 170.3 mg
    Total Carbohydrate 5.3 g
    Dietary Fiber 0.3 g
    Sugars 1.9 g
    Protein 19.2 g

    The following items or measurements are not included:

    fresh herbs


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