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Recipe of the Week 1/29: Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

Yields 4 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 pound pork tenderloin

1 1/2 ounces part skim mozzarella cheese

2 cups fresh baby spinach

2 tbsp chopped sun dried tomatoes

1 ounce thin sliced prosciutto

salt and fresh cracked pepper, to taste


  1. Combine crushed garlic, lemon juice, mustard, olive oil, and pepper; mix well.
  2. 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).
  3. 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.
  4. 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 prosciutto on top, press down gently.
  5. 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.
  6. Season lightly with salt, and remaining garlic/Dijon mixture. Place on a rack in a shallow baking pan.
  7. 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.
  8. Let stand 10 minutes before removing string and slicing. Slice in 8 pieces.

Meal Plan Check Boxes:
4 Proteins
1/2 Fat

Nutritional Facts: 2 slices, Calories: 208 kcal, Carbohydrates: 3 g, Protein: 29 g, Fat: 8.5 g, Saturated Fat: 4 g, Cholesterol: 98.5 mg, Sodium: 219 mg, Fiber: 1 g, Sugar: 1 g

Adapted From:

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