Recipe By : Southern Living 12/96
Serving Size : 10
Amount Measure Ingredient -- Preparation Method
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16 ounces mustard greens -- frozen and chopped
3 tablespoons butter -- divided
1 cup green onions -- thinly sliced
3/4 pound country ham slices
1 cup soft bread crumbs
1/4 teaspoon ground red pepper
1 beef or pork tenderloin
3-4 pounds -- trimmed of fat
1/4 teaspoon ground black pepper
3 tablespoons cracked black pepper
1 tablespoon all-purpose flour
1 cup beef or chicken broth
1/2 cup dry red wine or white
1/4 teaspoon ground black pepper
Cook mustard greens according to package and drain.
Remove excess moisture and transfer to bowl. Melt 1
tablespoon of butter in skillet; add green onions and
saute until tender. Add to greens. Melt remaining
two tablespoons butter in skillet; add ham and cook two
minutes on eachside. Remove from pan, reserving
drippings and chop. Stir ham, breadcrumbs, and red
pepper into greens. Preheat oven to 500 degrees.
Make lengthwise cut down center of tenderloin, cutting
to, but not through bottom. Starting from center cut,
slice horizontally toward one side, stopping 1/2 inch
from edge. Repeat on opposite side. Unfold meat so
that it is flat and lay between two pieces of heavy
plastic wrap. Flatten to 1/2 inch thickness using
meat mallet. Sprinkle 1/4 teaspoon of ground black
pepper over tenderloin, and spread with greens mixture.
Roll up jelly-roll style, starting with long side;
secure with string at 4 inch intervals. Press cracked
pepper onto tenderloin. Place seam side down, on a
lightly greased rack in a roasting pan. Place tenderloin in
oven and reduce heat to 350 degrees. Bake 40 minutes
or until a meat thermometer registers 145 degrees.
Cover loosely with foil and let rest for 15
minutes. Gravy:
Stir flour into ham drippings in skillet. Cook over low
heat, stirring constantly, 4-5 minutes until caramel
colored. Gradually add broth andwine. Cook over
medium heat, stirring constantly until thick and
bubbly. Stir in 1/4 teaspoon of ground black pepper.
Slice and garnish.
Serve with gravy.
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NOTES : Garnish with fresh mustard greens. |
