RECIPE SUMMARY
Stuffed Pork Tenderloin
Makes 3 to 4 Servings: Counts towards 1 Serving Meat, ¼ cup Vegetables, ½ tablespoon Oil
INGREDIENTS
DIRECTIONS
Preheat the oven to 375°F. Heat a pan with ½ tablespoon of the oil in a pan over medium high heat on the stove.
In a bowl, mix together the mushrooms, bell pepper, shallot, garlic, parsley, spinach, salt and pepper to make the filling. Cook the filling in the heated pan until the spinach is sufficiently wilted.
With a sharp knife, cut the tenderloin lengthwise to fillet open and stuff the filling; once stuffed, roll the tenderloin and secure it with cooking string. Brush the outside of the meat with the remaining oil and use additional salt and pepper to season.
On a baking pan lined with foil, or in a roasting pan, place the tenderloin in the oven and roast for 40 to 45 minutes or until the internal temperature reaches 145°F.
Ingredients
Directions
Preheat the oven to 375°F. Heat a pan with ½ tablespoon of the oil in a pan over medium high heat on the stove.
In a bowl, mix together the mushrooms, bell pepper, shallot, garlic, parsley, spinach, salt and pepper to make the filling. Cook the filling in the heated pan until the spinach is sufficiently wilted.
With a sharp knife, cut the tenderloin lengthwise to fillet open and stuff the filling; once stuffed, roll the tenderloin and secure it with cooking string. Brush the outside of the meat with the remaining oil and use additional salt and pepper to season.
On a baking pan lined with foil, or in a roasting pan, place the tenderloin in the oven and roast for 40 to 45 minutes or until the internal temperature reaches 145°F.