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Pork Stuffed w/Sweet Potato Mixture




Source of Recipe


from rdj
Pork Stuffed w/Sweet Potato Mixture

3/4 cup chopped parsnip
3/4 cup chopped sweet potato
1/2 cup chopped carrot
1/4 teaspoon salt
Dash black pepper
1 tablespoon olive oil
2 eggs
1 tablespoon snipped fresh parsley
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup fine dry bread crumbs
1/4 cup grated Romano cheese
1/2 cup reduced-sodium chicken broth
2 3/4-pound pork tenderloins
2 tablespoons olive oil or butter, melted
Cracked Mustard Sauce (see recipe below)
Fresh herbs (optional)

1. Place the chopped parsnip, sweet potato, and carrot in an 8x8x2-inch
baking pan. Sprinkle with salt and the dash black pepper. Add 1
tablespoon olive oil and toss all to coat. Roast, uncovered, in a 350
degree F oven for 35 minutes or till tender and golden. Remove from
oven; set aside.

2. In a medium mixing bowl, beat eggs. Stir in the parsley, onion
powder, garlic powder, and the 1/4 teaspoon black pepper. Add bread
crumbs, Romano cheese, and chicken broth. Gently stir in roasted
vegetables.

3. To butterfly each pork tenderloin, trim any fat from meat. Using a
sharp knife, make a lengthwise cut down the center of the pork roast,
cutting almost to, but not through, the other side of the meat. Spread
the meat flat.

4. Place each piece of tenderloin between two sheets of plastic wrap and
pound meat lightly with the flat side of a meat mallet to make a
10x8-inch rectangle. Remove; discard plastic wrap.

5. Spoon half of the stuffing over one of the tenderloins to within 1
inch of the sides. Roll tenderloin up into a spiral, beginning with a
short side. Tie meat with clean string. Place seam side down on a rack
in a shallow roasting pan. Repeat with other tenderloin and remaining
stuffing. Brush with the 2 tablespoons olive oil or melted butter.

6. Roast, uncovered, in a 375 degree F oven for 45 to 50 minutes or
until meat is tender and juices run clear (160 degree F).

7. Prepare Cracked Mustard Sauce. Slice the tenderloins and spoon sauce
over meat. Garnish with fresh herbs, if you like. Makes 8 servings.

Cracked Mustard Sauce: In a small saucepan, cook 1 teaspoon of finely
chopped garlic in 2 tablespoons of butter until garlic is tender, but
not brown. Stir in 2 tablespoons all-purpose flour, 1 tablespoon
coarse-grain mustard or Dijon-style mustard, and 1/4 teaspoon dried
thyme, crushed. Season with salt and black pepper. Add 1 cup vegetable
broth or reduced-sodium chicken broth and 1/4 cup half-and-half or light
cream. Cook and stir until thickened and bubbly. Cook and stir for 1
minute more.


Nutrition facts per serving:
calories: 290
total fat: 14g
cholesterol: 122mg
sodium: 620mg
carbohydrate: 17g
fiber: 2g