Prep 25 mins
Cook 1 hr
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.
- 2 tablespoons dijon-style mustard
- 18 ounces pork tenderloin
- 1 1⁄2 cups shredded spinach leaves
- 1⁄2 cup assorted snipped fresh herb (such as sage, thyme, rosemary, and/or basil)
- 3 tablespoons Italian breadcrumbs
- 1 egg white, slightly beaten
- 2 teaspoons olive oil or 2 teaspoons cooking oil
- fresh coarse ground black pepper
- snipped fresh chives (optional)
1 recipe Mustard Sauce
- 1⁄3 cup sour cream
- 2 tablespoons mayonnaise
- 2 teaspoons dijon-style mustard
- 1 teaspoon honey
- 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 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.
- Sprinkle with chives if desired.
- Mustard Sauce: 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.
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....
This was soooo good and pretty healthy as long as you go easy on the sauce. We substituted horseradish Dijon for regular Dijon on the pork loin, just to give it a little extra kick. Next time we may try using it in the sauce as well. I did add a little stone ground mustard to the sauce, to give it a little more mustard flavor, along with a little dried dill. We paired it with rice and steamed green beans....yummy!