I made this for supper tonight, it was so good!!! I served it with baked apple rings, baked yellow squash and a side salad. It was so easy, I just put it together, stuck everything in the oven and made my salad. It was almost like getting the night off.

The next time I have company I know what I'm making. It makes a beautiful presentation.

Herb-Stuffed Pork Tenderloin
Source: Better Homes and Gardens

Ingredients
2 tablespoons Dijon-style mustard
18 ounces pork tenderloin
1-1/2 cups shredded baby spinach
1/2 cup assorted snipped fresh herbs (such as sage, thyme, rosemary, dill, and/or basil)
3 tablespoons fine dry bread crumbs
1 slightly beaten egg white
2 teaspoons olive oil or cooking oil
Coarsely ground black pepper
Snipped fresh chives (optional)
1 recipe Mustard Sauce (see below)

Directions
1.. Trim any fat from meat. Using a sharp knife, make a lengthwise cut down the center of roast, cutting to, but not through, the other side. Spread the meat flat. Place tenderloin between 2 sheets of plastic wrap and pound meat lightly with the flat side of a meat mallet to about a 13x8-inch rectangle. (If necessary, use a portion of a second tenderloin to make 18 ounces. Overlap and pound the pieces to make a single rectangle.) Fold in the narrow ends as necessary to make an even rectangle. Spread mustard evenly over tenderloin.
2.Stir together spinach, herbs, bread crumbs, and egg white in a medium bowl. Spoon evenly over pork. Roll tenderloin up jelly-roll style, beginning at narrow end. Tie meat with string, first at center, then at 1-inch intervals.
3.Place meat on rack in a shallow roasting pan. Brush oil over meat. Sprinkle with pepper. Roast, uncovered, in a 375 degree F oven for 50 to 60 minutes or until meat is tender and slightly pink (160 degrees F) and juices run clear. Transfer to a warm platter. Remove strings; keep warm while preparing sauce. To serve, cut tenderloin into 12 slices. Spoon Mustard Sauce over each serving. Sprinkle with chives if desired. Makes 6 servings.

Mustard Sauce: In small saucepan combine 1/3 cup plain fat-free yogurt, 2 tablespoons fat-free mayonnaise or salad dressing, 1-1/2 to 2 teaspoons Dijon style mustard, and 1 teaspoon honey. Cook over low heat for 2 to 3 minutes or just until heated through. Do not boil. Serve immediately with pork slices.

Nutritional Information
Nutritional facts per serving
calories: 162, total fat: 5g, saturated fat: 1g, cholesterol: 61mg, sodium: 308mg, carbohydrate: 6g, fiber: 0g, protein: 21g

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"Nothing can stop the man with the right mental attitude from achieving his goal; nothing on earth can help the man with the wrong mental attitude. " -Thomas Jefferson

that sounds so good, and I have a pork tenderloin in my freezer.

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In the cookies of life, we are the chocolate chips.

Sounds yummy, but is there a reason why you call for fat-free yogurt (16 gms as opposed to <4 in regular) and fat-free mayo (4 gms versus <1)?

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Maggie-
That is just how the recipe was written, I used full fat products. I make my own yogurt and it's very far from fat free and I wouldn't touch fat free mayo with a ten foot pole.

I just left the recipe written in it's original form so as not to change any of the nutritional information. I don't have Master Cook and was too lazy to redo the counts.

__________________
"Nothing can stop the man with the right mental attitude from achieving his goal; nothing on earth can help the man with the wrong mental attitude. " -Thomas Jefferson