Ingredients:
2 Pork Tenderloins
1 Cup Cooked, drained spinach
3/4 Cup Grated Guyere Cheese (you may substitue Swiss)
1/4 Cup Toasted Pine Nuts
1/8 Cup Coarse chopped pecans
1/4 Cup Dry Bread Crumbs
1/8 Cup Grated Parmesan cheese
2 eggs beaten slightly
Flour
Canola or Soy Oil

SAUCE
1 Cup White Wine
1 Teaspoon Minced Garlic
2 Teaspoon pure ground Chili Powder
6 oz.. Butter, cold, cut up

Remove all fat and silver skin from tenders. Butter fly lengthwise. Place between plastic wrap and pound with meat tenderizer to 1/8 -1/4 " thickness. Season one side of pounded tenderloin with salt and pepper. Place 1/2 of spinach and then 1/2 of guyere cheese evenly on the tenderloin. Sprinkle 1/2 of the pine nuts on top. Roll up layered tenderloin like a jelly roll. Use butchers twine to secure after rolled. Dust roulade in flour, coat with eggs. Then roll in breading. Fry breaded roulade in canola oil turning until golden color. Cool. Repeat with other tenderloin. When ready to serve, remove butcher twine used to secure roulade. Slice roulade on slight angle into 1" slices. Place slices on lightly oiled sheet pan into 400 degree oven for approx. l5 min. (cheese will be bubbling when done). Place 2 or 3 slices on plate and pour 2 oz. of red chile sauce over the top.

SAUCE
Bring wine, garlic and chili powder to boil -- and reduce until almost dry, remove from heat! Add cold butter pieces ---whisk until butter is incorporerated into sauce -- season to taste -- Serve immediatly. Note this will turn oily (break) if the butter is added at too high a temperature.