Instructions: Tenderloins usually are packaged in 12- or 16-ounce portions, so youll probably need to buy more than one. Freeze any extra and use it in a stir-fry for another meal.

1. Trim any fat from meat. Using a sharp knife, make a lengthwise cut down the center of roast, cutting to, but not through, the other side.

Spread the meat flat. 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. (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. Spread mustard evenly over tenderloin.

2. Stir together romaine, herbs, bread crumbs, and egg white in a medium bowl. Spoon evenly over pork. Roll tenderloin up jelly-roll style, beginning at narrow end. Tie meat with string, first at center, then at 1-inch intervals.

3. Place meat on rack in a shallow roasting pan. Brush oil over meat.

Sprinkle with pepper. 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. Transfer to a warm platter. Remove strings; keep warm while preparing sauce. To serve, cut tenderloin into 12 slices.

Spoon Mustard Sauce over each serving. Sprinkle with chives if desired.

Makes 6 servings.

Mustard Sauce: In small saucepan combine 1/3 cup plain fat-free yogurt, 2 tablespoons fat-free mayonnaise or salad dressing, 1-1/2 to 2 teaspoons Dijon style mustard, and 1 teaspoon honey. Cook over low heat for 2 to 3 minutes or just until heated through. Do not boil. Serve immediately with pork slices.

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