Ingredients

One 12-ounce pork tenderloin
1 cup loosely packed fresh spinach leaves, stems removed
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
Black pepper
1/2 of a 7-ounce jar roasted sweet red peppers, drained
1 teaspoon red or white wine vinegar
1 clove garlic
Dash salt

Directions

Trim fat from meat. Using a sharp knife, make a lengthwise cut along the center of the tenderloin, cutting to, but not through, the opposite side. Spread meat open. Place meat between two pieces of plastic wrap. Working from center to the edges, use flat side of a meat mallet to pound meat into an 11-by-7-inch rectangle. Remove plastic. Fold in narrow ends a necessary to make an even rectangle.

Stack spinach leaves on top of each other; slice crosswise into thin strips. In a medium bowl stir together spinach, mushrooms, basil, bread crumbs, Parmesan cheese and egg white. Spread evenly over pork. Starting at one of the short sides, roll up. Tie with 100-percent cotton string at 1 1/2-inch intervals. Brush surface of meat with 1 teaspoon of the olive oil; sprinkle with pepper.

Arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place meat on grill rack over pan. Cover; grill for 25 to 30 minutes or until a meat thermometer inserted in the center registers 155 F. Remove from grill. Cover with foil; let stand for 10 minutes.

Meanwhile, to make sauce, in a food processor bowl combine roasted peppers, the remaining 2 teaspoons olive oil, wine vinegar, garlic and salt. Cover; process until smooth. Transfer sauce to a small saucepan; cook over medium heat until heated through.

To serve, remove strings from pork. Slice pork; serve with sauce. Makes 4 servings.

Nutrition information per serving: 176 cal., 7 g total fat (2 g saturated fat), 62 mg chol., 146 mg sodium, 6 g carbo., 1 g fiber, 22 g pro.