Stuffed Pork Loin

• 5 Boneless pork loins
• 1-1/4 qt. GREY POUPON Country Dijon Mustard

1. Butterfly meat lengthwise, cutting 3/4 of the way through loin.
2. Brush inside of loin with mustard.
3. Spoon stuffing onto center of meat; pack firmly.
4. Roll up meat to completely enclose stuffing; tie tightly with kitchen twine.
5. Place, seam side down, in 5 full-size sheet pans.
6. (Or, use 1 full-size sheet pan for trial recipe.)
7. Bake at 325F for 1 hour to 1 hour 20 minutes or until cooked through (165F).
8. Let stand 10 minutes before removing twine and slicing to serve.

pork loins, poupon

Taken from www.kraftrecipes.com/recipes/-2128.aspx (may not work)