Pork Tenderloin Stuffed with Spinach - Delicious Decisions
Calories166 Per Serving
Protein24g Per Serving
Fiber2g Per Serving
|Total Fat||5.0 g|
|Saturated Fat||1.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.5 g|
|Monounsaturated Fat||2.0 g|
|Total Carbohydrate||6 g|
|Dietary Fiber||2 g|
1 vegetable, 3 lean meat
1/2 cup dry-packed sun-dried tomatoes
1 pound pork tenderloin, all visible fat discarded, butterflied and flattened to 1-inch thickness
2 tablespoons pine nuts, dry-roasted
1 tablespoon chopped fresh rosemary and 1 tablespoon chopped fresh rosemary, divided use
1/4 teaspoon salt
1/8 teaspoon pepper and 1/8 teaspoon pepper, divided use
4 cups loosely packed baby spinach
Bring 1 cup water to a boil. Put the tomatoes in a small bowl. Pour in the boiling water. Let stand for 10 minutes, or until softened.
Preheat the oven to 375 degrees. Lightly spray a rimmed baking sheet with cooking spray.
Drain the tomatoes, discarding the soaking water. Squeeze them to remove any excess water. Coarsely chop the tomatoes.
Lay the opened pork on a cutting board. Sprinkle the tomatoes and pine nuts lengthwise over half of the pork. Sprinkle 1 tablespoon rosemary, the salt, and 1/8 teaspoon pepper over the tomato mixture. Arrange the spinach in a single layer on top. Fold the half with no filling over the other half. Using kitchen twine, tie the pork at 2-inch intervals to secure it. Transfer the pork to the baking sheet. Lightly spray the pork with cooking spray. Sprinkle with the remaining 1 tablespoon rosemary and 1/8 teaspoon pepper.
Bake for 40 minutes, or until the pork registers 145°F on an instant-read thermometer.
Transfer the pork to a clean cutting board. Discard the twine. Let stand for 3 minutes before slicing.
This recipe is reprinted from AMERICAN HEART ASSOCIATION GRILL IT, BRAISE IT, BROIL IT. Copyright ©2015 by American Heart Association. Photos by Lucy Schaeffer. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. Available from booksellers everywhere.