Stuffed Pork Tenderloin Caprese Style

Stuffed Pork Tenderloin Caprese Style

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 99.3
  • Total Fat: 3.3 g
  • Cholesterol: 35.8 mg
  • Sodium: 113.6 mg
  • Total Carbs: 1.9 g
  • Dietary Fiber: 0.6 g
  • Protein: 15.4 g

View full nutritional breakdown of Stuffed Pork Tenderloin Caprese Style calories by ingredient
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Introduction

Stuffed pork tenderloin with low fat mozzarella cheese, spinach, sun dried tomatoes and basil. Sounds like little Italy to me and particularly it reminded me of a Caprese salad. But instead of using buffalo mozzarella we are going low fat. Stuffed pork tenderloin with low fat mozzarella cheese, spinach, sun dried tomatoes and basil. Sounds like little Italy to me and particularly it reminded me of a Caprese salad. But instead of using buffalo mozzarella we are going low fat.
Number of Servings: 10

Ingredients

    1 pork tenderloin, medium size, about 1 lb
    2 oz part skim mozarella cheese, thinly sliced
    1/2 cup spinach, fresh
    1/ cup sun dried tomatoes
    2 garlic cloves, crushed with garlic press
    10 basil leaves, fresh
    Salt and pepper to taste

Tips

Do not overcook. The tenderloin is perfect if it's a little bit pink inside.


Directions

Preheat oven to 425 F degrees.

Cut pork tenderloin almost in half lengthwise so it opens like a book. Cut each half in half gain lengthwise. Be careful not to cut through. Pound both sides through plastic wrap to flatten slightly. Rub salt, ground black pepper and 1 clove of crushed garlic on both sides.

Lay cheese, spinach, basil, sundried tomatoes and the rest of crushed garlic down the centre of the tenderloin, leaving 1 border around the edges. Press gently. Roll the long edge over stuffing overlapping as necessary, and fold in the narrow end. Secure with skewers, toothpicks or kitchen string.

Place meat on a baking pan with a rack and place in preheated oven. Roast for 20-25 minutes or until juices run clear or when the thermometer reaches 155 F degrees. Broil the top on high for another 3-5 minutes.

Remove from the oven. Cover with foil and let the meat rest for 5-10 minutes before slicing. Don't forget to remove skewers or string. Enjoy!

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