pat's Recipe

Scrumptious Stuffed Pork

Category: Pork

3/4 cup chopped parsnip
3/4 cup chopped sweet potato
1/23 cup chopped carrot
1/4 tsp salt
dash pepper
1 Tbsp olive oil
2 eggs
1 Tbsp snipped fresh parsley
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp pepper
1 cup fine dry bread crumbs
1/4 cup Romano cheese
1/2 cup chicken broth
2 3/4 lb pork tenderloins
2 Tbsp olive oil or butter, melted
cracked mustard sauce
fresh herbs (optional)

Place the chopped parsnip, sweet potato and carrot in an 8x8x2-inch baking pan. Sprinkle with salt and pepper. Add 1 Tbsp olive oil and toss all to coat. Roast, uncovered, in a 350 degree 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 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 m 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 m ake 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 the 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 2 Tbsp olive oil or melted butter.
Roast, uncovered, in a 375 degree oven for 45-50 minutes or till meat is tender and juices run clear (160 degrees).
Prepare cracked mustard sauce. Slice the tenderloins and spoon sauce over meat. Garnish with fresh herbs if you like.

makes 8 servings

Cracked Mustard Sauce:
In a small saucepan, cook 1 tsp of finely chopped garlic in 2 Tbsp of butter till garlic is tender, but not brown. Stir in 2 Tbsp flour, 1 Tbsp coarse grain mustard or Dijon-style mustard and 1/4 tsp dried thyme, crushed. Season with salt and pepper. Add 1 cup vegetable broth or chicken broth and 1/4 cup 1/2 & 1/2 or light cream. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.