SPINACH PROSCIUTTO AND MOZZARELLA STUFFED PORK TENDERLOIN
INGREDIENTS
- 3 cloves garlic, crushed
- 2 tbsp lemon juice, freshly squeezed
- 2 tsp Dijon mustard
- 1 tsp olive oil
- 1/4 tsp fresh ground black pepper
- 1 pound pork tenderloin
- 1 1/2 ounces part skim mozzarella cheese
- 2 cups fresh baby spinach
- 2 tbsp chopped sun dried tomatoes
- 1 ounce thin sliced prosciutto
- salt and fresh cracked pepper, to taste
INSTRUCTIONS
- Combine crushed garlic, lemon juice, mustard, olive oil, and pepper; mix well.
- Cut a lengthwise slit down the center of the tenderloin to within 1/2- inch of bottom (careful not to cut all the way through).
- Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2-inch of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness with a mallet.
- Remove plastic wrap; spread 1/2 of the garlic/Dijon mixture on the inside of the pork. Layer the cheese, spinach, sun dried tomatoes and proscuitto on top, press down gently.
- Roll up pork jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string.
- Season lightly with salt, and remaining garlic/Dijon mixture. Place on a rack in a shallow baking pan.
- Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Place under the broiler to brown the top for 5 minutes, then transfer to a serving platter or cutting board.
- Let stand 10 minutes before removing string and slicing. Slice in 8 pieces.
Serving: 2slices, Calories: 208kcal, Carbohydrates: 3g, Protein: 29g, Fat: 8.5g, Saturated Fat: 4g, Cholesterol: 98.5mg, Sodium: 219mg, Fiber: 1g, Sugar: 1g
Points – 4
