Shelly's Recipe

BASIL AND MUSHROOM STUFFED PORK SPIRALS WITH ROASTED RED PEPPER SAUCE

Category: Pork I - Tenderloins and Roasts

12 oz pork tenderloin, trimmed of fat
1 cup loosely packed spinach leaves
1/3 cup finely chopped mushrooms
1/4 cup snipped fresh basil
2 tbsp fine dry bread crumbs
1 tbsp finely shredded parmesan cheese
1 slightly beaten egg white
1 tsp olive oil
Coarsely ground black pepper

Roasted Red Pepper Sauce
1/2 of a 7 oz jar roasted red sweet pepper, drained
2 tsp olive oil
1 tsp red or white wine vinegar
1 small clove garlic

Using a sharp knife, make a lengthwise cut down the center of the tenderloin, cutting to but not all the way through the other side. Spread open and place between 2 pieces of plastic wrap. Working from center to the edges, pound lightly with the flat side of a meat mallet to form a rectangle. Fold in the narrow ends as necessary to make even rectangle.

Remove stems from spinach and layer leaves on top of each other; slice crosswise into thin strips. Stir together spinach and next 5 ingredients in a medium bowl. Roll up pork in a jelly-roll style, beginning at a short side. Tie with heavy cotton string at 1 1/2 inch intervals. Brush surface with olive oil and sprinkle with pepper

In a covered grill, arrange medium-hot coals around a drip pan. Place meat on the grill rack directly over the drip pan. Cover and grill for 25-30 minutes or until juices run clear. Remove from grill and let rest while preparing sauce.

Sauce: Place ingredients in a food processor and process until pureed. Transfer sauce to a small saucepan. Cover over medium heat until heated through. To serve, remove strings from pork and slice. Serve warm with sauce. Serves 4