Side Pannel
Tenderloin Stuffed with Mustard Greens
Tenderloin Stuffed with Mustard Greens
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beef, Pork, Meat
Ingredients List
- 16 oz Mustard greens; frozen and
- -chopped
- 3 tb Butter; divided
- 1 c Green onions; thinly sliced
- 3/4 lb Country ham slices
- 1 c Soft bread crumbs
- 1/4 ts Ground red pepper
- 1 Beef or pork tenderloin 3-4
- -pounds, trimmed of fat
- 1/4 ts Ground black pepper
- 3 tb Cracked black pepper
- 1 tb All-purpose flour
- 1 c Beef or chicken broth
- 1/2 c Dry red wine or white
- 1/4 ts Ground black pepper
Directions
Cook mustard greens according to package and drain. Remove excess moisture
and transfer to bowl. Melt 1 tablespoon of butter in skillet; add green
onions and saute until tender. Add to greens. Melt remaining two
tablespoons of butter in skillet; add ham and cook two minutes on each
side. Remove from pan, reserving drippings and chop. Stir ham, breadcrumbs,
and red pepper into greens. Preheat oven to 500 degrees.Make lengthwise cut
down center of tenderloin, cutting to, but not through bottom. Starting
from center cut, slice horizontally toward one side, stopping 1/2 inch from
edge. Repeat on opposite side. Unfold meat so that it is flat and lay
between two pieces of heavy plastic wrap. Flatten to 1/2 inch thickness
using meat mallet. Sprinkle 1/4 teaspoon of ground black pepper over
tenderloin, and spread with greens mixture. Roll up jelly-roll style,
starting with long side; secure with string at 4 inch intervals. Press
cracked pepper onto tenderloin. Place seam side down, on a lightly greased
rack in a roasting pan. Place tenderloin in oven and reduce heat to 350
degrees. Bake 40 minutes or until a meat thermometer registers 145 degrees.
Cover loosely with foil and let rest for 15 minutes. Gravy: Stir flour into
ham drippings in skillet. Cook over low heat, stirring constantly, 4-5
minutes until caramel colored. Gradually add broth and wine. Cook over
medium heat, stirring constantly until thick and bubbly. Stir in 1/4
teaspoon of ground black pepper. Slice and garnish. Serve with gravy.
NOTES : garnish with fresh mustard greens
and transfer to bowl. Melt 1 tablespoon of butter in skillet; add green
onions and saute until tender. Add to greens. Melt remaining two
tablespoons of butter in skillet; add ham and cook two minutes on each
side. Remove from pan, reserving drippings and chop. Stir ham, breadcrumbs,
and red pepper into greens. Preheat oven to 500 degrees.Make lengthwise cut
down center of tenderloin, cutting to, but not through bottom. Starting
from center cut, slice horizontally toward one side, stopping 1/2 inch from
edge. Repeat on opposite side. Unfold meat so that it is flat and lay
between two pieces of heavy plastic wrap. Flatten to 1/2 inch thickness
using meat mallet. Sprinkle 1/4 teaspoon of ground black pepper over
tenderloin, and spread with greens mixture. Roll up jelly-roll style,
starting with long side; secure with string at 4 inch intervals. Press
cracked pepper onto tenderloin. Place seam side down, on a lightly greased
rack in a roasting pan. Place tenderloin in oven and reduce heat to 350
degrees. Bake 40 minutes or until a meat thermometer registers 145 degrees.
Cover loosely with foil and let rest for 15 minutes. Gravy: Stir flour into
ham drippings in skillet. Cook over low heat, stirring constantly, 4-5
minutes until caramel colored. Gradually add broth and wine. Cook over
medium heat, stirring constantly until thick and bubbly. Stir in 1/4
teaspoon of ground black pepper. Slice and garnish. Serve with gravy.
NOTES : garnish with fresh mustard greens
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