Pork Tenderloin

OK Jam and jelly aside since that is a project for another day, what I really want to cook is a pork tenderloin and I found this

STUFFED PORK TENDERLOIN
http://www.cooks.com/rec/view/0,1727,132176-249199,00.html

Impress your guests with this over-the-top rendition of stuffed pork loin.
A symphony of flavors fit for any feast.

Pork Loin Preparation:
1 3-5 lb pork loin, trimmed
Using a boning knife, cut the pork loin by holding the knife at an angle, and in a spiral fashion "unroll" the meat by slicing thinly lengthwise and continuously along the side.

You will be working your way to the center of the loin and will be cutting one continuous strip of meat until there is none left to cut. Cut as thinly as possible.

If desired, use a meat pounder to make the resulting pork roll into a thinner slab.
When done, the result will be a thin, rectangular slab of pork which you will be able to fill with stuffing and roll up jelly-roll style.

Stuffing:
2 1/2 cups bread crumbs
1/2 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
3 tablespoons olive oil
1 tablespoon butter
4-5 cloves fresh garlic, minced
1 onion, chopped finely
1/4 teaspoon each salt and pepper
1/2 teaspoon paprika
1/3 teaspoon onion powder
3 tablespoons water (or as needed) sage, garlic powder and other seasonings (to sprinkle on roast)
1/2 finely chopped bell pepper (optional variation)

Wash the parsley well, pat dry and chop finely.
Saute chopped onion in butter 2 minutes, add garlic and saute 2 minutes more.
Add parsley and leave for one more minute.
Stir in bread crumbs and other seasonings, mixing well.
Stir in enough water to make a coherent mass.
Remove from heat and allow to cool 10-15 minutes.

Stuff the Pork Loin then Roast:
Spray or rub both sides of the pork loin with a good quality olive oil.
Sprinkle with salt, pepper, sage, garlic powder, onion powder and paprika.
If desired, season the inside of the roast with rosemary, basil and oregano.
Place the pork on a flat surface and pat the filling out spreading it over top (this will be the inside) of the entire surface of the pork.
Take on of the short ends and begin rolling this edge toward the center, a little bit at a time, continuing to roll up (jelly-roll style) until the pork loin is log shaped, with a stuffing spiral on each end.
Sprinkle the top with paprika and other seasonings and set in a roasting pan.
Set in a 400°F oven for 15 minutes.
Reduce heat to 325°F and roast until done, spraying every 30 minutes or so with olive oil spray. Internal temperature should read 165°F.

or this looks good


PORK TENDERLOIN DIANE

1 lb. pork tenderloin, cut crosswise into 8 pieces
2 tsp. lemon pepper
2 tbsp. butter
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tsp. Dijon-style mustard
1 tbsp. finely chopped chives or parsley
Whole chives for garnish

Press each tenderloin piece into 1 inch thick medallion;
sprinkle surfaces with lemon pepper.
Melt butter in large heavy skillet over medium heat.
Add medallions; cook 3 to 4 minutes on each side.
Remove pork to serving platter; keep warm.
Stir lemon juice, Worcestershire sauce and mustard into pan juices in skillet.
Cook, stirring, until heated through.
Pour sauce over medallions; sprinkle with chopped chives.
Garnish with whole chives. Serve with vegetables.
Makes 5 servings.