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Mozzarella and Prosciutto Stuffed Pork Tenderloin with Spinach

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Ingredients

Adjust Servings:
3 cloves garlic crushed
2 tbsp lemon juice freshly squeezed
2 tsp dijon mustard
1 tsp olive oil
1/4 tsp fresh ground black pepper
1 1 lb pork tenderloin
1 1/2 oz reduced fat mozzarella cheese polly-o
2 cups fresh baby spinach
2 tbsp chopped sun dried tomatoes
1 oz thin sliced prosciutto
salt and fresh cracked pepper to taste

Nutritional information

Calories
Carbohydrates
3g
Protein
29g
Fat
8.5g
Saturated Fat
4g
Cholesterol
98.5mg
Sodium
219mg
Fiber
1g
Sugar
1g
Blue Smart Points
4
Green Smart Points
Purple Smart Points
Points +

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Mozzarella and Prosciutto Stuffed Pork Tenderloin with Spinach

Features:
    Cuisine:

    Pork tenderloin stuffed with prosciutto, mozzarella, baby spinach and sun dried tomatoes; a wonderful dish for the Holidays.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Serve this with potato parsnip mash, skinny garlic mashed potatoes, or creamy cauliflower puree and some roasted vegetables on the side.,Are you ready for the holidays? Im so behind but I did get around to seeing Santa this weekend. A very excited Madison didnt cry and even gave Santa a list of what she wanted (which included a pony). I just love this innocent age, I wish I could freeze time.,These next few weeks Im going to focus on Holiday dishes, sides, appetizers and desserts. Im still running my mile a day until the New Year (lost track of how many days its been), its a nice balance to some of the baking thats happening around here.


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    Steps

    1
    Done

    Cut a Lengthwise Slit Down the Center of the Tenderloin to Within 1/2- Inch of Bottom (careful not to Cut All the Way Through)

    2
    Done

    Open Tenderloin So It Lies Flat. on Each Half, Make Another, Lengthwise Slit Down the Center to Within 1/2-Inch of Bottom; Cover With Plastic Wrap. Flatten to 1/4-In. Thickness With a Mallet.

    3
    Done

    Remove Plastic Wrap; Spread 1/2 of the Garlic/Dijon Mixture on the Inside of the Pork. Layer the Cheese, Spinach, Sun Dried Tomatoes and Proscuitto on Top, Press Down Gently.

    4
    Done

    Roll Up Pork Jelly-Roll Style, Starting With a Long Side. Tie the Roast at 1-1/2-Inch to 2-Inch Intervals With Kitchen String.

    5
    Done

    Season Lightly With Salt, and Remaining Garlic/Dijon Mixture. Place on a Rack in a Shallow Baking Pan.

    6
    Done

    Bake, Uncovered, at 425 For 25-30 Minutes or Until a Meat Thermometer Reads 160. Place Under the Broiler to Brown the Top For 5 Minutes, Then Transfer to a Serving Platter or Cutting Board.

    7
    Done

    Let Stand 10 Minutes Before Removing String and Slicing. Slice in 8 Pieces.

    Avatar Of William Khan

    William Khan

    Sushi sensei skilled in the art of crafting delicate and delicious sushi rolls.

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