BASIL-AND-MUSHROOM-STUFFED PORK SPIRALS WITH ROASTED RED PEPPER SAUCE Having guests for dinner? Serve them these flavor-packed pinwheels. The quick pepper sauce is the perfect complement to the meat. 1 3/4-pound pork tenderloin 1 cup loosely packed spinach leaves 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 egg white, slightly beaten 1 teaspoon olive oil Coarsely ground black pepper 2 red sweet peppers, roasted, or half of a 7-ounce jar roasted red sweet peppers, drained 2 teaspoons olive oil 1 teaspoon red or white wine vinegar 1 small clove garlic Dash salt

Trim fat from the tenderloin. Using a sharp knife, make a lengthwise cut down the center of the tenderloin, cutting to but not through the other side. Spread the tenderloin open. Place between two pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to form an 11 x 7-inch rectangle. Fold in the narrow end as necessary to make a uniform rectangle.

Remove stems from spinach leaves. Layer spinach leaves on top of each other; slice crosswise into thin strips. Stir together spinach, mushrooms, basil, bread crumbs, Parmesan cheese, and egg white in a medium bowl. Spread evenly over tenderloin. Roll up jelly-roll style, beginning at a short side. Tie with heavy cotton string at 1 1/2-inch intervals. Brush all surfaces of tenderloin with the 1 teaspoon olive oil; sprinkle with pepper. Insert a meat thermometer into the thickest part of the tenderloin.

For a charcoal grill, arrange medium-hot coals around a drip pan in a grill that has a cover. Test for medium heat above the pan. Place rolled tenderloin on the grill rack directly over the pan. Cover and grill until the meat thermometer registers 160°F or until tenderloin is slightly pink and juices run clear (25 to 30 minutes).

For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place tenderloin on the grill rack; cover and grill as above.

Meanwhile, for sauce, place the roasted peppers, the 2 teaspoons olive oil, wine vinegar, garlic, and salt in a food processor bowl or blender container. Cover and process or blend, using several on-off turns, until pureed. Transfer sauce to a small saucepan. Cook over medium heat until heated through.

To serve, remove strings from pork tenderloin. Slice tenderloin and serve with warm sauce.

Makes 4 servings.

NOTE: To roast sweet peppers, quarter peppers; remove stems, seeds, and membranes. Place pieces, cut sides down, on a foil-lined baking sheet. Bake in a 425°F oven for 20 to 25 minutes or until skins are blistered and dark. Transfer peppers to a clean paper bag; close bag and let stand for 15 minutes. Using a sharp knife, peel skin from peppers in strips. Discard skins.

When grilling with indirect heat, avoid lifting the grill lid because each peek lengthens the cooking time. Wait to check the food until about 5 minutes before the minimum cooking time given in the recipe.

1 Serving - Calories: 387, Fat: 20g (Saturated: 6g), Cholesterol: 99mg, Sodium: 471mg, Carbohydrate: 20g, Protein: 31g.

[Simply Perfect Grilling 2001, Better Homes and Gardens Special Interest Publications]