Ingredients
- Creamy Mustard Sauce:
- 2 pork tenderloins (12 oz each)
- 1/3 cup sliced green onions or minced red onion
- 1/3 cup shredded carrot or zucchini
- 3/4 tsp Italian herb seasoning or fresh herbs
- 1 cup shredded Mozzarella, Swiss or Asiago Cheese
- 2 tsp Dijon mustard
- 2 tbsp fine dry bread crumbs or soda cracker crumbs
- 1-2 tbsp Dijon mustard
- 1/2 cup low-fat sour cream or yogurt
- 1-2 tbsp Dijon mustard
Preparation
Step 1
Slit each tenderloin lengthwise, not completely through, then open to make a flatter piece. Cover with sheet or waxed paper and gently pound thicker portions with a meat mallet until an even thickness. Spread the 2 tsp Dijon mustard over the cut surface of the tenderloins. Season with salt and pepper.
Combine onion, Zucchini, herbs, bread crumbs and cheese. Spread half of the stuffing over each tenderloin. Roll up, jelly roll style, beginning at the narrow end. Press edges to seal meat roll, and using a chef's knife, cut into 1 inch slices. Place roulades, cut side down, or baking sheet and freeze until firm - about 1 hour. Transfer slices to freezer bags or containers, freeze until needed.
To serve: An hour before dinner, preheat oven to 375°F. Please desired number of frozen pork rolls (3 per person) in a shallow baking pan or on a small baking sheet. Cover with foil or lid. Bake for 20 minutes. Uncover, bake another 30 minutes or until no longer pink.
To make sauce: Whisk together the sour cream and 1-2 tbsp Dijon mustard. Serve this cold sauce with hot roulades.