Spinach Stuffed Pork Tenderloin w/Plum Sauce
First you will need to cut the pork tenderloin in half, lengthwise, so you end up with 2 long, thinner pieces of meat. Now, lay down some wax paper, and place 1 piece of meat on it, cover with more wax paper and gently hammer the meat until you have flattened it to about 1/8 inches or more, thin enough to roll, but not so thin that it will tear. then repeat with the other piece. When this is done, return flattened meat to the fridge until ready to use. Next, prepare the stuffing according to label directions. When the stuffing is done, let it cool, then add spinach and mix thouroughly. When the stuffing/spinach mixture cool enough to touch, it will be time to stuff. take first piece of meat and salt and pepper the insides, spoon on the stuffing mixture onto the meat, to one edge, and careful not so much that it gooshes out of the sides. Roll it up. Repeat for other piece. Set aside. Fold egg, and milk into dish big enough for the rolls to fit in, this is for coating the rolls. On a plate, pour the bread crumbs. Coat the Rolls with egg mixture, and roll in the bread crumbs, then place on an ungreased, foil covered cookie sheet, and bake in preheated 275-300 degree oven for about 20-30 minutes depending on the thickness of the rolls, or when the are a nice golden brown. While that is baking, prepare Wild Rice according to package directions. In a sauce pan on the stove, put in all of the jar of plum jam, and a splash of water, heat slowly, stirring the whole time. Thinning it to a sauce. Add brown sugar and cinnoman. Mix cornstarch and a little bit of cold water in a glass, when mixed, then add to the sauce pan, stir in until sauce thickens. Remove Rolls from oven when done, let stand 5 minutes before slicing, slice across the roll, making circle slices of meat surrounding spinach mixture. When serving, serve 2-3 slices on the plate, then spoon on some of the plum sauce, and a scoop or two of the wild rice. This is one that people will talk about.
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