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Pork Tenderloin is a long and thin cut of pork that has many great uses, but the key is not to overcook it. So stuffing and roasting the tenderloin is a great way to add flavour and have more control over how fast the loin cooks. Stuffing this is not too difficult and a good technique to learn about pork, or chicken or a variety of other applications.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 6 servings
TIME: 85 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS
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2 tablespoons dijon-style mustard
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18 ounces pork tenderloin
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1 1⁄2 cups shredded spinach leaves
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1⁄2 cup assorted snipped fresh herb (such as sage, thyme, rosemary, and/or basil)
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3 tablespoons Italian breadcrumbs
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1 egg white, slightly beaten
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2 teaspoons olive oil or 2 teaspoons cooking oil
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fresh coarse ground black pepper
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snipped fresh chives
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1⁄3 cup sour cream
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2 tablespoons mayonnaise
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2 teaspoons dijon-style mustard
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1 teaspoon honey
[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]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 13×8-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 and sprinkle with salt 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 and resting the meat. To serve, cut tenderloin into 12 slices. Spoon Mustard Sauce over each serving. Sprinkle with chives.
To Make 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.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]
