Oh, my...

...I can't say enough about the Herb-Stuffed Pork Tenderloin. It was fabulous. Absolute beautiful presentation! Tender and tasty. I did serve it with Risotto which I love. Here's the recipe for that too:

Risotto

1 hour /20 min prep
Serves 4 -6

1 medium yellow onion
4 tablespoons butter
5 cups chicken broth (canned or homemade)
2 cups arborio rice (available in many supermarkets or specialty food stores)
salt and pepper, to taste
3/4 cup freshly grated parmesan cheese

PREPARING THE RICE.

• Peel and finely chop the onion.
• Melt the butter in a 4-to-5-quart saucepan over medium heat, stirring regularly.
• Add the onion and cook, continuing to stir, until it turns soft and translucent. Turn the heat down if the onion starts to brown.
• Meanwhile, pour the chicken broth into a separate saucepan, set over medium heat, and bring to a gentle simmer. Adjust the heat as needed to maintain this simmer the whole time you are preparing the risotto.
• Once the onion is soft, add the rice and cook over medium heat, stirring constantly, for about 3 minutes. Adjust the heat as necessary-- if the rice is cooked at too high a heat, it will turn brown and take on an undesirable flavor.

ADDING THE LIQUID TO THE RICE.

• Using a ladle, scoop up about 1/2 to 3/4 cup of broth.
• Pour it in the pan with the rice, stirring constantly with a spoon.
• After the first addition of broth, the rice mixture will look a bit soupy.
• As the rice begins to cook, stir it constantly, making sure that you scrape along the bottom of the pan so that it does not stick.
• You should see little bubbles popping up on the liquid from time to time. If it bubbles more vigorously than this, turn the heat down to medium-low.
• When most of the liquid is absorbed into the rice and the rice begins to look a bit dry, add another ladle of broth to the pan and stir constantly, as before.
  

DETERMINING WHEN THE RISOTTO IS COOKED.

• Continue to add the broth in 1/2-to-3/4-cup batches and stir the rice until you have used most of the broth (this will probably take about 20 minutes).
• It is now time to test whether the risotto is cooked. Spoon up a grain of rice and bite into it-- it should be tender without being too mushy. If it is still crunchy and tastes a bit starchy, you will need to continue adding liquid and cooking further.
• If it looks as if you will run out of chicken broth and your rice is still not cooked, don't be alarmed. Because of variations in individual stoves and cooking temperatures, you may need more liquid than called for in the recipe. Simply heat up another cup or 2 of chicken broth. If you run out of broth, use hot water.
• When the rice is tender and the risotto has a creamy consistency, almost like thick oatmeal, it is done.

SERVING THE RISOTTO.

Add salt and pepper to the risotto, about 1/4 teaspoon at a time, until it seems well seasoned to you.

Stir.

Add the grated Parmesan cheese and stir well.

Serve the risotto immediately in warm bowls and have extra grated Parmesan on hand.

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.