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1
Trim any fat from meat.
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2
Using a sharp knife, make a lengthwise cut down the center of roast, cutting to, but not through, the other side.
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3
Spread the meat flat.
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4
Place tenderloin between 2 sheets of plastic wrap and pound meat lightly with the flat side of a meat mallet to about a 13x8-inch rectangle.
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5
(If necessary, use a portion of a second tenderloin to make 18 ounces. Overlap and pound the pieces to make a single rectangle.) Fold in the narrow ends as necessary to make an even rectangle.
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6
Spread mustard evenly over tenderloin.
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7
Stir together spinach, herbs, bread crumbs, and egg white in a medium bowl.
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8
Spoon evenly over pork.
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9
Roll tenderloin up jelly-roll style, beginning at narrow end.
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10
Tie meat with string, first at center, then at 1-inch intervals.
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11
Place meat on rack in a shallow roasting pan.
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12
Brush oil over meat.
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13
Sprinkle with pepper.
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14
Roast, uncovered, in a 375 degree F oven for 50 to 60 minutes or until meat is tender and slightly pink (160 degrees F) and juices run clear.
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15
Transfer to a warm platter.
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16
Remove strings; keep warm while preparing sauce.
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17
To serve, cut tenderloin into 12 slices.
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18
Spoon Mustard Sauce over each serving.
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19
Sprinkle with chives if desired.
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20
Mustard Sauce: In small saucepan combine sour cream, mayonnaise, Dijon style mustard, and honey.
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21
Cook over low heat for 2 to 3 minutes or just until heated through.
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22
Do not boil.
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23
Serve immediately with pork slices.
