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Recipe courtesy of food.com
2 tablespoons dijon-style mustard
18 ounces pork tenderloins
1 1/2 cups shredded spinach leaves
1/2 cup assorted snipped fresh herb (such as sage, thyme, rosemary, and/or basil)
3 tablespoons Italian breadcrumbs
1 egg white, slightly beaten
2 teaspoons olive oil or 2 teaspoons cooking oil
fresh coarse ground black pepper
snipped fresh chives (optional)
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1st Keep
 Emily_Walainis
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