Basil-and-Mushroom-Stuffed Pork Spirals
12 oz. pork tenderloin
1 C. loosely packed spinach leaves
1/3 C. finely chopped fresh mushrooms
1/4 C. snipped fresh basil
2 T. fine dry bread crumbs
1 T. finely shredded
Parmesan cheese
1 slightly beaten egg white
1 t. olive oil
Coarsely ground black pepper
2 red sweet peppers, roasted*, or half of a 7-ounce jar roasted red sweet
peppers, drained
2 t. olive oil
1 t. red or white wine vinegar
1 small clove garlic
Dash salt
Trim any fat from meat. Using a sharp knife make a lengthwise cut down the
center of the pork tenderloin, cutting to but not through the other side. Spread
meat open. Place between two pieces of plastic wrap. Working from the center to
the edges, pound lightly with the flat side of a meat mallet to form an 11 x
7-inch rectangle. Fold in the narrow ends as necessary to make an even
rectangle.
Remove stems from spinach leaves. Layer leaves on top of each other; slice
crosswise into thin strips. Stir together spinach, mushrooms, basil, bread
crumbs, shredded Parmesan cheese, and egg white in a medium bowl. Spread evenly
over pork. Roll up pork jelly-roll style, beginning at a short side. Tie with
heavy cotton string at 1-1/2-inch intervals. Brush all surfaces of meat with the
1 teaspoon olive oil; sprinkle with pepper.
In a covered grill, arrange medium-hot coals around a drip pan. Test for medium
heat above the pan. Place meat on the grill rack directly over the pan; not over
the coals. Cover and grill for 25 to 30 minutes or until meat is slightly pink
and juices run clear (160�F.)
Or, preheat gas grill. Adjust heat for indirect cooking. Test for medium heat
where pork will cook. Place pork on grill rack over medium heat. Cover and grill
as directed.
Meanwhile, for sauce, place roasted peppers, the 2 teaspoons olive oil, wine
vinegar, garlic, and salt in a food processor bowl or blender container. Cover
and process or blend, using several on-off turns, until pureed. Transfer sauce
to a small saucepan. Cook over medium heat until heated through.
To serve, remove strings from pork. Slice pork and serve with warm sauce.
Makes 4 servings.
*Note: To roast sweet peppers, quarter peppers; remove stems, seeds, and
membranes. Place pieces, cut sides down, on a foil-lined baking sheet. Bake in a
425�F. oven for 20 to 25 minutes or until skins are
blistered and dark. Transfer peppers to a clean paper bag; close bag and let
stand for 15 minutes. Using a sharp knife, peel skin from peppers in strips.
Discard skins. Cover and chill peppers up to 24 hours before using.
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