Herb-Stuffed Pork Tenderloin - cooking recipe

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

Preparation

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.