This standout pork tenderloin is stuffed with three root vegetables and drizzled with a deliciously rich mustard sauce.
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.
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.
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.
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.
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.
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).
Prepare Cracked Mustard Sauce. Slice the tenderloins and spoon sauce over meat. Garnish with fresh herbs, if you like. Makes 8 servings.
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.