'Taste Of Home' For Fall

Popular Magazine Out With Cookbook Containing Over 1,000 Recipes

(CBS)  Stuffed Pork Tenderloin

From the Taste of Home test kitchen

This roast recipe comes complete with an easy lesson on how to butterfly and stuff the meat with mouth-watering filling. Just follow the directions.

1 pork tenderloin (about 1 pound)
1/2 teaspoon celery salt, divided
1/2 teaspoon garlic powder, divided
1/2 teaspoon pepper, divided
4 slices provolone cheese
2 cups fresh spinach (substitute basil or kale)
2 thin slices deli ham
(1/2 ounce each)

1) Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap.

2) Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently.

3) Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-in. to 2-in. intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan.

4) Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads
160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.

Yield: 4 servings.

Nutrition Facts: 1 serving equals 248 calories, 12 g fat (6 g saturated fat), 87 mg cholesterol, 588 mg sodium, 2 g carbohydrate, 1 g fiber, 32 g protein.

Dijon Sauce for Veggies

From Jan Allen, Thermopolis, Wyo.

Here's a deliciously different way to serve good-for-you vegetables to your family. The creamy trimmed-down sauce with its subtle Dijon flavor drapes nicely over cauliflower, carrots or most any vegetable. I like to blanch broccoli florets and toss them with the sauce.

1/2 cup finely chopped onion
2 garlic cloves, minced
1 teaspoon olive oil
2-1/2 cups fat-free milk
3 tablespoons cornstarch
1/4 cup vegetable broth
2 ounces reduced-fat cream cheese, cubed
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Dash ground nutmeg

1) In a small nonstick saucepan, saute the onion and garlic in oil until tender. Stir in milk. Combine cornstarch and broth until smooth; stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened.

2) Remove from the heat. Whisk in cream cheese until melted. Stir in the mustard, salt, pepper and nutmeg. Serve with vegetables.

Yield: 2-1/2 cups.

Nutrition facts: 1/4 cup equals 58 calories, 2 fat (1 saturated fat), 6 mg cholesterol, 212 mg sodium, 7 g carbohydrate, trace fiber, 3 g protein.

For more recipes, go to page 3.