Editors' Pick
Herb-Stuffed Pork Tenderloin
photo by Robin and Sue
- Ready In:
- 1hr 25mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 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 recipe Mustard Sauce
- 1⁄3 cup sour cream
- 2 tablespoons mayonnaise
- 2 teaspoons dijon-style mustard
- 1 teaspoon honey
directions
- 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 13x8-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.
- Sprinkle with 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.
- To serve, cut tenderloin into 12 slices.
- Spoon Mustard Sauce over each serving.
- Sprinkle with chives if desired.
- 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.
Reviews
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this recipe was wonderful. I had not cooked a tenderloin in years. The night before I put it in a plastic bag with cider vinegar, garlic, olive oil and atouch of balsamic vinegar. the next day I dried it well before stuffing, used dry summersavory,fresh thyme and basil. It was wonderful. Oh, I added 2 T of apple jelly to the mustard sauce. I served this with wild and white rice, baked beets and broccoli. With a lovely bottle of wine my daughter and I ate it all up. wellwellrecipes
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So yummy! Replaced spinach with Swiss chard fresh from the garden and used all four herbs suggested -perfect! Mustard sauce was delicious, but would have been just as good without it. Definitely sprinkle the chives on top of the sauce -pretty and adds a nice little pop! This fed four of us. I don’t think our family could have stretched it to six servings! Sides were fresh from the garden steamed sweet potatoes and baby broccoli. Will be making this again for sure!
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see 27 more reviews
Tweaks
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This was soooo good and pretty healthy as long as you go easy on the sauce. We substituted horseradish Dijon for regular Dijon on the pork loin, just to give it a little extra kick. Next time we may try using it in the sauce as well. I did add a little stone ground mustard to the sauce, to give it a little more mustard flavor, along with a little dried dill. We paired it with rice and steamed green beans....yummy!
RECIPE SUBMITTED BY
OMG I need to update this picture of Chippie :o) He's aged and gotten more into shape over the last 5 years. Stay tuned Chocolate Lab lovers, the very handsome Chippie will return soon.