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Recipe of the Week 2/27: Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

Yields 4 Servings Ingredients:

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 



Combine crushed garlic, lemon juice, mustard, olive oil, and pepper; mix well. 

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). 

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. 

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. 

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. Season lightly with salt, and remaining garlic/Dijon mixture. Place on a rack in a shallow baking pan. 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. 

Let stand 10 minutes before removing string and slicing. Slice in 8 pieces. 

Meal Plan Check Boxes: 

4 Proteins 

1 Fat 

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

Adapted From: 

Found by: Brianna Lawless, MS, RDN 

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