Healthy Pork Tenderloin Recipe

Looking for a healthy pork tenderloin recipe? Here is a good recipe from Skinnytaste.com. What I love about this website is that it has healthy recipes that actually taste good.

In this health pork tenderloin recipe, the oil is minimized, skim mozzarella is used, and just a little bit of prosciutto and sun dried tomatoes are added to enhance the flavor. Lots of spinach is added so you get your veggies.

SPINACH PROSCIUTTO AND MOZZARELLA STUFFED PORK TENDERLOIN

Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin is a wonderful dish for the Holidays or for any weeknight dinner. Give this healthy pork tenderloin recipe a try.

INGREDIENTS (makes 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

INSTRUCTIONS

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 proscuitto 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.