Stuffed Pork Tenderloin
1 1/2 cups fresh bread crumbs (see Note)
1/4 cup finely chopped pimiento-stuffed olives
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.