Tasty pork dish a low-fat entree

Associated Press

The recipe uses readily available ingredients put together in a stylish presentation.

Pork Spirals With Red Pepper Sauce

• One 12-ounce pork tenderloin
• 1 cup loosely packed fresh spinach leaves, stems removed, sliced in thin strips
• 1/3 cup finely chopped fresh mushrooms
• 1/4 cup snipped fresh basil
• 2 tablespoons fine dry bread crumbs
• 1 tablespoon finely shredded Parmesan cheese
• 1 slightly beaten egg white
• 1 tablespoon olive oil
• Salt and pepper
• 1/2 of a 7-ounce jar roasted sweet red peppers, drained
• 1 teaspoon red or white wine vinegar
• 1 clove garlic

Butterfly tenderloin (cut it open lengthwise but not all the way through). Place meat between two pieces of plastic wrap; use a meat mallet to pound meat into 11-by-7-inch rectangle. Remove plastic.

In a medium bowl stir together spinach, mushrooms, basil, bread crumbs, Parmesan cheese and egg white. Spread evenly over pork. Roll up. Tie with cotton string at 1 1/2-inch intervals. Brush surface of meat with 1 teaspoon of the olive oil; sprinkle with pepper. Grill over medium-hot coals, with cover on. Grill for 25 to 30 minutes or until a meat thermometer inserted in the center registers 155 degrees. Remove from grill. Cover with foil; let stand for 10 minutes.

In a food processor bowl combine roasted peppers, the remaining 2 teaspoons olive oil, wine vinegar, garlic and salt; process until smooth. Cook over medium heat until heated through.

Remove strings, slice and serve with sauce. Makes 4 servings.