Herb-Stuffed Pork Tenderloin

Yield: 4     (serving size: 3 1/2 oz. pork)

14 oz. pork tenderloin, trimmed

2 tsp. olive oil

1 garlic clove, minced

1 1/2 cups fresh spinach leaves

1/4 tsp. sea salt

1/4 tsp. coarsely ground black pepper

2 tbsp. balsamic vinegar

2 tbsp. Dijon mustard

2 sprigs (1 tbsp.) rosemary

cooking spray

  1. Preheat oven to 425 degrees.
  2. Trim any fat from pork. Using a sharp knife, cut meat in half lenfthwise, cutting to, but not through, to other side. Spread meat flat.Place tenderloin between (2) sheets of plastic wrap and pound lightly with flat side of meat mallet to even thickness.
  3. Heat oil in pan over medium heat. Add garlic, spinach, salt and pepper. Stir until spinach is wilted. Remove and roughly chop.
  4. In a bowl, mix together vinegar, Dijon and rosemary. Spread mixture evenly ovver tenderloin. Spoon spinach evenly along long, inner edge of pork. Roll up tenderloin, starting at spianach end. Tie meat with string- first at center,then at 1-inch intervals on either side.
  5. Bake at 425 degrees for 25-30 minutes or until meat thermometer registers 160 degrees. Let stand 5 minutes. Remove strings, cut pork into 1/4-inch-thick slices and serve.

CALORIES 200 (36% from fat); FAT 8g (sat. fat 2.5g); CHOL 80mg; SOD 370mg; CARB 5g; FIBER 1g; PROTEIN 26g

from Clean Eating magazine, January/February 2009

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