Herb-Stuffed Pork Tenderloin
Recipe: #22991
February 28, 2016
"This is out of a clean eating magazine."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (128.3 g)
- Calories 138.5
- Total Fat - 6.4 g
- Saturated Fat - 1.5 g
- Cholesterol - 46.1 mg
- Sodium - 825.1 mg
- Total Carbohydrate - 2.9 g
- Dietary Fiber - 0.6 g
- Sugars - 0.3 g
- Protein - 17.6 g
- Calcium - 32.6 mg
- Iron - 1.6 mg
- Vitamin C - 5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 425°F. Trim any fat from pork. Using a sharp knife, cut meat in half lengthwise, cutting to, but not through, to the other side. Spread the meat flat. Place tenderloin between 2 sheets of plastic wrap and pound lightly with the flat side of a meat mallet.
Step 2
Heat oil in a pan over medium heat. Add garlic, spinach, salt and pepper. Stir until spinach is wilted.Remove and roughly chop.
Step 3
In a bowl, mix together vinegar, Dijon and rosemary. Spread mixture evenly over tenderloin. Spoon spinach evenly along the long, inner edge of the pork.
Step 4
Roll up tenderloin, stating at the spinach end. Tie meat with string, first at center, then at 1-inch intervals.
Step 5
Bake at 425F for 25 to 30 minutes, or until meat thermometer registers 160°F. Let stand 5 minutes. Remove stings, cut pork into 1/4-inch-thick slices and serve.
Tips
No special items needed.
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