Pork Spirals With Red Pepper Sauce -
- (2) 12 oz Pork Tenderloins, trimmed of fat
- 2 cups loosely packed fresh spinach leaves, divided
- 2/3 cup finely chopped fresh mushrooms, divided
- 1⁄2 cup snipped fresh basil, divided
- 4 tblsp fine dry bread crumbs
- 2 tblsp finely shredded parmesan cheese, divided
- 2 large egg whites, slightly beaten, divided
- 2 tblsp olive oil, divided plus more for browning
- Salt and pepper
- 1 large red bell pepper, roasted, skinned and seeded
- 4 tsp red or white wine vinegar
- 2 gloves garlic
- Salt to taste
Using a sharp knife, make a lengthwise cut along center of tenderloin, cutting to, but not through the opposite side. Spread meat open. Place meat between 2 pieces of Saran.
Working from center to edges, use flat side of meat mallet to pound meat into an 11×7 inch rectangle. Remove Saran. Fold in narrow ends as needed to make an even rectangle.
Stack spinach leaves atop of each other and slice crosswise into thin strips. In medium bowl, stir together spinach, mushrooms, basil, bread crumbs, cheese and egg white. Spread evenly over pork. Starting at one of the short sides, roll up. Tie with kitchen twin at 1 1⁄2” interval. Brush surface of meat with olive oil and sprinkle with salt and pepper. Repeat with second tenderloin.
Preheat oven to 375 degrees. Heat large skillet and add 1 tsp olive oil. When very hot, quickly brown rolled loins on all sides to get nice outside color. Do not cook through. Place browned loins in roasting pan and continue roasting in oven until inside temperature reads 155f. Remove from oven. Cover lightly with foil and let stand 10 minutes.
While meat is cooking, place roasted peppers, 4 tsp olive oil, wine vinegar, garlic and salt and puree until smooth. Transfer to small sauce pan. Cook over medium heat until heated through. Remove strings from meat. Slice pork diagonally, pool sauce on serving plate and place pork slices on top.