Pork Tenderloin roast, with its golden, tender crust and moist, supple center, might be the smartest meal to serve when you’re feeding a hungry crowd (of four). I've made this many times - and I came up with a sauce that works incredibly well. Give it a try!
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.
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. Do not boil.
Servings 0