Spinach and Feta Stuffed Pork Tenderloin
Nutrition Facts
Serving Size | 1 |
Calories | 230 |
Total Fat | 12 g |
Saturated Fat | 4 g |
Sodium | 525 mg |
Total Carbohydrate | 3.5 g |
Dietary Fiber | 2 g |
Protein | 28 g |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Olive oil | 2 + 2 teaspoons |
Garlic, thinly sliced | 2 cloves |
Spinach, washed and dried | ½ pound |
Feta cheese, crumbled (about ½ cup) | 2 ounces |
Roasted red peppers, chopped | ¼ cup |
Salt | ¼ teaspoon |
Freshly ground pepper to taste | |
Pork tenderloin, trimmed and butterflied* | 1 pound |
Kitchen string |
*To butterfly pork tenderloin, cut lengthwise down the middle, but don’t cut all the way through. Open the halves as if it were a sub sandwich and cut each half the same way.
- Directions
- Preheat oven to 450ÀöF.
- Heat oil in a Dutch oven or large nonstick skillet over medium-high heat. Add garlic and sauté for 30 seconds. Add spinach and sauté for another couple of minutes, until wilted.
- In a medium bowl, combine spinach mixture with the feta and red peppers. Drain any excess fluid from the mixture and season with salt and freshly ground pepper to taste.
- Spread the spinach and feta mixture over the center of the butterflied pork. Fold the pork together over the filling and then use kitchen string to tie it together in 4 places.
- Heat remaining oil in a large, ovenproof skillet over medium-high heat. Add tenderloin and sear on all sides until browned. Transfer skillet to oven and continue cooking for another 15 minutes, or until cooked through.
- Let rest for 5-10 minutes before slicing.
Exchanges:
3.5 lean meats; 0.5 medium fat substitutes; 1 fat; 1 vegetable
Side Suggestions: Sweet Potato Fries
Preheat oven to 400° F. Slice 1 medium sweet potato into ½-inch thick strips. Place in a single layer on a cookie sheet, and drizzle with 1 tablespoon olive oil and ¼ teaspoon salt. Bake 40-50 minutes, turning once, until cooked through and slightly crisp. Nutrition Info (for ½ of recipe): 118 calories; 14 g carbohydrate; 1 g protein; 7 g fat (1 g sat); 2 g fiber; 196 mg sodium. Exchanges: 1.5 fats; 0.5 starches.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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