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Trim any fat from meat. Using a sharp knife, make a lengthwise cut down the center of the pork tenderloin, cutting to but not through the other side. Spread meat open. Place between two pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to form an 11x7-inch rectangle. Fold in the narrow ends as necessary to make an even rectangle.
Remove stems from spinach leaves. Layer leaves on top of each other; slice crosswise into thin strips. Stir together spinach, mushrooms, basil, breadcrumbs, Parmesan and egg white in a medium bowl. Spread evenly over pork. Roll up pork jelly-roll style, beginning at a short side. Tie with heavy cotton string at 1-1/2-inch intervals. Brush all surfaces of meat with 1 teaspoon oil; sprinkle with pepper.
In a covered grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place meat on the grill rack directly over the pan; not over the coals. Cover and grill for 25 to 30 minutes or until juices run clear (160°F.) ( Or, preheat gas grill. Adjust heat for indirect cooking. Test for medium heat where pork will cook. Place pork on grill rack over medium heat. Cover and grill as directed.)
Meanwhile, for sauce, place roasted peppers, the remaining 2 teaspoons oil, vinegar, garlic and salt in a food processor bowl or blender. Cover and process or blend, using several on-off turns, until pureed. Transfer sauce to a small saucepan. Cook over medium heat until heated through.
To serve, remove strings from pork. Slice pork and serve with warm sauce.