Sunday Supper

This is what I'm trying today. Sounds delish!

Herb-Stuffed Pork Tenderloin
1½ hours
25 min prep
Serves 6

2 tablespoons dijon-style mustard
18 ounces pork tenderloins
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 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

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.

• 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.

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.

To serve, cut tenderloin into 12 slices.

Spoon Mustard Sauce over each serving.

Sprinkle with chives if desired.

I think I'll serve it with Risotto on the side.