Herb-Stuffed Pork Tenderloin

Recipe by Chippie1
READY IN: 1hr 25mins




  • 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.