Stuffed Pork Tenderloin Roll
- 1 pork tenderloin
- A handful of spinach
- 1/3 C. bread crumbs
- 1/4 C. dried cranberries
- 2 cloves of garlic, minced
- 1 egg
- 2 Tbsp olive oil
- 1 tsp salt
- 1 1/2 tsp black pepper
- Pinch of Cayenne pepper
Directions
- Remove the silver tendon prior to butterflying the loin.
- Pork trimmings need to be chopped prior to adding the remaining ingredients.
- Heat an oven-safe dish over med-high heat until hot. Cook tenderloin in a hot dish until browned, 3-4 minutes per side.
Mustard Cream Sauce
- 1 C. heavy whipping cream
- 1/2 C. coarse-grained Dijon Mustard
- Salt and pepper to taste (optional)
Directions
- Whisk together in a small saucepan, over low-med heat until warm. Serve warm.
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