Ingredients:
- 2 pork tenderloins
- 2 boneless, skinless chicken breasts (or 6 boneless chicken thighs)
- 6 tbsp Dijon mustard
- 1 cup Poonified bread crumbs (use Poon approved bread toasted and crumbled)
- 2 tbsp olive oil
- 1/2 cup mushrooms chopped
- 6 green onion sliced
- 1/2cup celery chopped
- 1/2 tbsp. dried parsley, basil and pepper
- 4 cubes of Allegro white cheese shredded (optional)
Directions:
- Heat oil in pan and add mushrooms, onion, celery and herbs.
- Sauté till cooked and remove from heat.
- Once cool add bread crumbs. Mix well, should be damp.
- With a sharp knife cut the tenderloin lengthwise and stop about 1/2 inch before cutting all the way through. Turn the knife to the side and cut each side to within 1/2 inch.
- Place the tenderloin between two pieces of wax paper and flatten with a meat pounder until about 1/4 inch thick.
- Butterfly the chicken breast and flatten same as above.
- Lay the tenderloin out flat on plastic wrap, brush with Dijon mustard.
- Place chicken breast on the tenderloin.
- Spoon stuffing onto meat, packing it down as you go. Add cheese at this time, if using.
- Roll up meat with stuffing inside and tie together using cooking twine.
- Bake in a 375 degree oven for 1 hour.
- Remove from oven and let stand for 10 minutes under foil. This makes it easy to cut.
Serve with cauliflower mash and steamed greens.
Credit: Deb Spence