This standout pork tenderloin is stuffed with three root vegetables and drizzled with a deliciously rich mustard sauce.

Source: Midwest Living

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Recipe Summary

prep:
1 hr
bake:
45 mins at 350° /375 degree F
Servings:
8
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Scrumptious Stuffed Pork

Ingredients

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Directions

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  • Place the chopped parsnip, sweet potato, and carrot in an 8x8x2-inch baking pan. Sprinkle with salt and the dash black pepper. Add 1 tablespoon olive oil and toss all to coat. Roast, uncovered, in a 350 degree F oven for 35 minutes or till tender and golden. Remove from oven; set aside.

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  • In a medium mixing bowl, beat eggs. Stir in the parsley, onion powder, garlic powder, and the 1/4 teaspoon black pepper. Add bread crumbs, Romano cheese, and chicken broth. Gently stir in roasted vegetables.

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  • To butterfly each pork tenderloin, trim any fat from meat. Using a sharp knife, make a lengthwise cut down the center of the pork roast, cutting almost to, but not through, the other side of the meat. Spread the meat flat.

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  • Place each piece of tenderloin between two sheets of plastic wrap and pound meat lightly with the flat side of a meat mallet to make a 10x8-inch rectangle. Remove; discard plastic wrap.

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  • Spoon half of the stuffing over one of the tenderloins to within 1 inch of the sides. Roll tenderloin up into a spiral, beginning with a short side. Tie meat with clean string. Place seam side down on a rack in a shallow roasting pan. Repeat with other tenderloin and remaining stuffing. Brush with the 2 tablespoons olive oil or melted butter.

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  • Roast, uncovered, in a 375 degree F oven for 45 to 50 minutes or until meat is tender and juices run clear (160 degree F).

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  • Prepare Cracked Mustard Sauce. Slice the tenderloins and spoon sauce over meat. Garnish with fresh herbs, if you like. Makes 8 servings.

Nutrition Facts (Scrumptious Stuffed Pork)

290 calories; total fat 14g; cholesterol 122mg; sodium 620mg; carbohydrates 17g; fiber 2g.

Cracked Mustard Sauce

Ingredients

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Directions

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  • In a small saucepan, cook garlic in butter until garlic is tender, but not brown. Stir in flour, mustard or Dijon-style mustard, and dried thyme, crushed. Season with salt and black pepper. Add vegetable broth or reduced-sodium chicken broth and half-and-half or light cream. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

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