Recipe - Tenderloin Stuffed With Mustard Greens

16 ounce Mustard greens; frozen and
chopped
3 tablespoon Butter; divided
1 cup Green onions; thinly cut or sliced up
Three fourths pound Country ham slices
1 cup Soft bread crumbs
One fourth teaspoon Ground red pepper
1 Beef or pork tenderloin 34
pounds, trimmed of fat
One fourth teaspoon Ground black pepper
3 tablespoon Cracked black pepper
1 tablespoon Allpurpose flour
1 cup Beef or chicken broth
One half cup Dry red wine or white
One fourth 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 of butter in skillet; add ham and cook two minutes on each
side. 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 One half 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 One half inch thickness
using meat mallet. Sprinkle One fourth teaspoon of ground black pepper over
tenderloin, and spread with greens mixture. Roll up jellyroll 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, 45
minutes until caramel colored. Gradually add broth and wine. 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.

NOTES : garnish with fresh mustard greens

Recipe by: Southern Living 12/96

Posted to TNT Prodigy's Recipe Exchange Newsletter by " Derek and
Candice" DCValencia@worldnet.att.net on Nov 21, 1997