- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 238.6
- Total Fat: 9.4 g
- Cholesterol: 89.7 mg
- Sodium: 302.5 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 1.0 g
- Protein: 32.4 g
Herb-Stuffed Pork TenderloinSubmitted by: FIT_ARTIST
IntroductionFrom WINTER, 2008 CLEAN EATING mag From WINTER, 2008 CLEAN EATING mag
1 pound pork tenderloin, butterflied
2 tsp olive oil
3 cups fresh spinach
1 tsp minced garlic
black pepper to taste
2 tbsp balsamic vinegar
2 tbsp dijon mustard
2 sprigs of fresh rosemary
Heat oil in pan. Wilt the spinach in the oil. Add garlic. Set aside.
Put remaining ingresients in a bowl and mix. Spread over the flat pork loin. Place spinach down the centre. Roll up loin and tie with string.
Bake for about 30 minutes or until internal temperature reaches about 160 - 170 degrees.
OPTIONAL: Serve with Skinny Scalloped Potatoes
Number of Servings: 4
Recipe submitted by SparkPeople user HAWGWILD1.
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Member Ratings For This Recipe
Wow! best dinner we had all week! Really flavorful. One tip: After tying up your pork tenderloin, sear it in a pan on the stove before placing in oven; this seals in the juices. - 11/16/09
Reply from FIT_ARTIST (11/16/09)
This was really tasty. I butterflied the tenderloin, and seared one side quickly before rolling it around the other ingredients. I did not have to tie it and it stayed closed just fine being seam-side down. I brushed part of the sauce inside and part outside. I covered it part of the time. - 9/25/10