New Charlottesville address!
688 Berkmar Circle, Charlottesville, VA 22901

Skip to main content

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 

 

Directions: 

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: https://www.skinnytaste.com/spinach-prosciutto-and-mozzarella/#recipe

www.pinterest.com/novaphysicianwellness 

Found by: Brianna Lawless, MS, RDN 

You Might Also Enjoy...

Crockpot Balsamic Pork Roast

Recipe Of The Week 3/24: Crockpot Balsamic Pork Roast

Ingredients: 2 pound boneless pork shoulder roast, sirloin roast kosher salt, to taste 1/2 tsp garlic powder 1⁄2 teaspoon red pepper flakes 1/3 cup chicken or vegetable broth 1/3 cup balsamic vinegar 1 tablespoon Worcestershire sauce 1 tablespoon honey
Cuban Style Black Beans

Recipe Of The Week 3/17: Cuban Style Black Beans

Ingredients: 2 tsp olive oil 1/2 onion 2 cloves garlic 2 scallions 2 tbsp red bell pepper 3 tbsp cilantro 15 oz can black beans, do not drain 1/2 cup water, or more if needed 1 bay leaf Read the article to view more!
Cheese Crisps

Recipe of the Week 2/25: Cheese Crisps

Ingredients: 2 ounces Pecorino Romano cheese, grated using the big holes of a box grater (not pre-grated) 1 ounce Parmesan cheese, grated using the big holes of a box grater (not pre- grated) 1/2 teaspoon freshly ground black pepper, plus more for topping
Slow Roasted Salmon

Recipe of the Week 2/18: Slow Roasted Salmon

Ingredients: 2-pound whole wild salmon filet, with skin, at least 1 1/4 inches thick 1/3 cup light sour cream 2 tablespoons Dijon mustard, to taste View the article for all the ingredients!