Pork tenderloin is as lean as skinless chicken breast – and sometimes just as bland. The trick is to gussy it up.
This recipe for spinach- and basil-stuffed pork tenderloin rolls up fresh spinach and basil and pairs it with canned tomatoes for ease of preparation. When tomatoes are in season, feel free to substitute 2 cups chopped, fresh, ripe tomatoes.
The sliced pinwheel design, called a roulade, is a showstopper every time, and it’s tasty, too.
Accompaniments: If desired, add 1 cup sliced fresh mushrooms to the tomato mixture. Saute onion, as directed, then add mushrooms. Cook, stirring frequently, 5 to 10 minutes, or until the mushrooms are tender and liquid has evaporated. Add garlic and proceed as recipe directs.