Ingredients
-
2
-
18
-
1 1/2
-
1/2
-
3
-
1
-
2
-
-
-
-
1/3
-
2
-
2
-
1
-
Directions
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. |
