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Herb Stuffed Pork Tenderloin




Source of Recipe


ws


Recipe Introduction


servings 6
points 4


List of Ingredients




2 tablespoons Dijon style mustard
18 ounces pork tenderloin
1 1/2 cups shredded romaine
1/2 cup assorted snipped fresh herbs such as sage, thyme, rosemary, dill, or basil
3 tablespoons fine dry bread crumbs
1 slightly beaten egg white
2 teaspoons olive oil or cooking oil
coarsely ground black pepper
snipped fresh chives, optional
1 recipe Mustard Sauce, see below

Recipe



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 x 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 romaine, 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 375F oven for 50 to 60 minutes or until meat is tender and slightly pink; 160F 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 1/3 cup plain fat free yogurt, 2 tablespoons fat free mayonnaise or salad dressing, 1 1/2 to 2 teaspoons Dijon style mustard and 1 teaspoon honey. Cook over low heat for 2 to 3 minutes or just until heated through. Do not boil. Serve immediately with pork slices.



Nutritional facts per serving
calories: 162, total fat: 5g, saturated fat: 1g, cholesterol: 61mg, sodium: 308mg, carbohydrate: 6g, fiber: 0g, protein: 21g