Spinach & Artichoke Stuffed Pork Loin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 lbs. Extra Lean Pork Tenderloin1 C. Part-skim Ricotta Cheese1 Tsp. Dried Basil5.5 oz. Artichoke hearts in Water (not marinated)1 Bag Baby Spinach, Chopped (Yeilds 2 C.)Salt & PepperString
Preheat oven to 400 degrees.
Butterfly-cut the port tenderloin.
Chop up the Baby Spinach and Artichokes and mix together with Ricotta and Basil.
Spread the mixture on the inside of the porkloin and tie together in at least 6 places.
Brush outside with a little Oilive Oil, Salt and Pepper.
Bake for 25 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user DONNAINHOUSTON.
Butterfly-cut the port tenderloin.
Chop up the Baby Spinach and Artichokes and mix together with Ricotta and Basil.
Spread the mixture on the inside of the porkloin and tie together in at least 6 places.
Brush outside with a little Oilive Oil, Salt and Pepper.
Bake for 25 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user DONNAINHOUSTON.
Nutritional Info Amount Per Serving
- Calories: 234.8
- Total Fat: 7.9 g
- Cholesterol: 99.1 mg
- Sodium: 107.8 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 0.4 g
- Protein: 35.7 g
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