Ingredients:
3 tablespoons extra virgin olive oil
3 cups thinly sliced leeks, white and light green parts only
3 cups chopped mushrooms
1/2 teaspoon crumbled dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh breadcrumbs
1/2 cup freshly grated parmigiano-reggiano cheese
1/4 cup chopped fresh parsley
24 ounces pork tenderloins, 12 ounces each
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup roasted garlic mayonnaise ( Hellmann’s)
Directions:
In a large frying pan on medium-high heat, add olive oil, sliced leeks and mushrooms and saute’ until the leeks are tender, about 3 minutes.
Stir in thyme, salt and pepper and cook for 1 – 2 minutes.
Let cool slightly, then transfer to a food processor and process until the leeks and mushrooms are finely chopped.
Add bread crumbs, parmesan cheese and parsley and process just to blend.
Preheat oven to 350 F.
Cut each tenderloin lengthwise about 3/4 of the way through the thickness of the meat.
Open meat like a book and using a food mallet, flatten each tenderloin to about 1/2 inch thickness.
Divide the stuffing mixture in half and cover each tenderloin with the stuffing mixture, pressing it firmly into an even layer over the entire surface of the meat.
Beginning at one of the shorter ends, roll the tenderloin up to enclose the stuffing.
Tie each rolled tenderloin with kitchen string in at least 3 places to secure the roll.
Brush each tenderloin with mustard and sprinkle with salt and pepper.
Place tenderloins side by side in a small roasting pan.
Roast in preheated 350 F oven for 35 to 45 minutes or until a meat thermometer inserted into the center reads 155 F.
Remove from oven and let stand for 10 minutes before slicing into spirals about 3/4 inch thick.
Serve warm or at room temperature with Roasted Garlic Mayonnaise.
Servings: 4-6
Time preparation: 20 min.
Time total: 65 min.