Herb-Stuffed Pork Tenderloin
Nutritional Info
- 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
View full nutritional breakdown of Herb-Stuffed Pork Tenderloin calories by ingredient
Submitted by: FIT_ARTIST
Introduction
From WINTER, 2008 CLEAN EATING mag From WINTER, 2008 CLEAN EATING magNumber of Servings: 4
Ingredients
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1 pound pork tenderloin, butterflied
2 tsp olive oil
3 cups fresh spinach
1 tsp minced garlic
dash salt
black pepper to taste
2 tbsp balsamic vinegar
2 tbsp dijon mustard
2 sprigs of fresh rosemary
Directions
Preheat oven to 450 degrees.
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
Serves 6
Number of Servings: 4
Recipe submitted by SparkPeople user HAWGWILD1.
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
Serves 6
Number of Servings: 4
Recipe submitted by SparkPeople user HAWGWILD1.
Rate This Recipe
Member Ratings For This Recipe
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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
