2 tablespoons finely chopped sun-dried tomatoes packed in oil
1 (3/4-pound) pork tenderloin
1 tablespoon minced green onion
1/2 tablespoon Dijon mustard
Combine 1/2 cup of the bread crumbs, olives and tomatoes in a bowl. Butterfly
pork tenderloin by cutting down the center. Spread bread crumb mixture in center
of butterflied tenderloin. Fold over to close and secure with toothpicks.
Combine remaining 1 cup bread crumbs, green onions and mustard in a bowl. Place
pork on baking sheet. Spread bread crumb mixture over pork.
Roast pork in preheated 400-degree oven for 25 to 30 minutes or until meat
thermometer reads 160 degrees. Remove from oven and let stand 10 minutes so
filling firms up and meat is easier to cut. Cut into 1/2-inch-thick slices and
serve.
Makes 2 servings.
Note: Use sourdough, onion, rye or olive bread for better flavor.
