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Herb Stuffed Pork Tenderloin

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Ingredients

Adjust Servings:
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)
1/3 cup sour cream
2 tablespoons mayonnaise
2 teaspoons dijon-style mustard
1 teaspoon honey

Nutritional information

162.4
Calories
65 g
Calories From Fat
7.3 g
Total Fat
2.7 g
Saturated Fat
62 mg
Cholesterol
135.5 mg
Sodium
4.2 g
Carbs
0.3 g
Dietary Fiber
1.7 g
Sugars
19.2 g
Protein
162g
Serving Size

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Herb Stuffed Pork Tenderloin

Features:
    Cuisine:

    Did anyone try making this with a pork loin instead of the tenderloin cut!

    • 105 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Herb-Stuffed Pork Tenderloin, 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 , Did anyone try making this with a pork loin instead of the tenderloin cut!, Only thing i changed was i doubled the sauce roasted potatoes and carrots while the roast cooked


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    Steps

    1
    Done

    Trim Any Fat from Meat.

    2
    Done

    Using a Sharp Knife, Make a Lengthwise Cut Down the Center of Roast, Cutting to, but not Through, the Other Side.

    3
    Done

    Spread the Meat Flat.

    4
    Done

    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
    Done

    (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
    Done

    Spread Mustard Evenly Over Tenderloin.

    7
    Done

    Stir Together Spinach, Herbs, Bread Crumbs, and Egg White in a Medium Bowl.

    8
    Done

    Spoon Evenly Over Pork.

    9
    Done

    Roll Tenderloin Up Jelly-Roll Style, Beginning at Narrow End.

    10
    Done

    Tie Meat With String, First at Center, Then at 1-Inch Intervals.

    11
    Done

    Place Meat on Rack in a Shallow Roasting Pan.

    12
    Done

    Brush Oil Over Meat.

    13
    Done

    Sprinkle With Pepper.

    14
    Done

    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
    Done

    Transfer to a Warm Platter.

    Avatar Of Liam Rodriguez

    Liam Rodriguez

    BBQ enthusiast known for his expertly smoked and tender meats.

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