A delicious and attractive dish. Serve it with zucchini and yellow summer squash, julienned and steamed (3 minutes?) until tender-crisp. Add a baked potato sprinkled with a little parmesan cheese or Spicy Broiled Sweet Potatoes.
Serves 4
3/4 lb. pork tenderloin, trimmed
1/4 cup snipped fresh parsley
1 scallion, sliced
1 tablespoon dried breadcrumbs
1 teaspoon snipped fresh rosemary
1 clove garlic, crushed
Coarsely ground black pepper
Make a lengthwise cut down center of pork, being careful not to cut through. Open like a book, and place between pieces of plastic wrap. Using a meat mallet and working from center out toward edges, pound meat until it is an oval about 1/8-inch thick.
Combine parsley, scallions, bread crumbs, rosemary and garlic, and spread over meat. Fold in short ends of meat, and starting at one long side, roll up meat around filling. Secure with skewers. Season with pepper, and place on a rack in a baking pan.
Roast meat at 425 degrees until juices run clear and meat thermometer registers 160 degrees F about 30 minutes. Cover meat with foil and let stand for 5 minutes.
Per Serving: 116 calories, 2.3 grams fat (18% of calories) 51 mg cholesterol, 57 mg sodium, 1.4 grams dietary fibre.