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Pork Tenderloin Stuffed with Spinach - Delicious Decisions

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Pork Tenderloin Stuffed with Spinach - Delicious Decisions

Nutrition Facts

Pork Tenderloin Stuffed with Spinach - Delicious Decisions
CaloriesCalories
166 Per Serving
ProteinProtein
24g Per Serving
FiberFiber
2g Per Serving
×
Calories 166
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
Cholesterol 60 mg
Sodium 218 mg
Total Carbohydrate 6 g
Dietary Fiber 2 g
Sugars 2 g
Protein 24 g

Dietary Exchanges
1 vegetable, 3 lean meat

Ingredients

Servings   4   Serving Size   3 ounces pork and 2 tablespoons sauce

  • 1/2 cup dry-packed sun-dried tomatoes
  • Cooking spray
  • 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

Directions

Tip: Click on step to mark as complete.

  1. 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.
  2. Preheat the oven to 375 degrees. Lightly spray a rimmed baking sheet with cooking spray.
  3. Drain the tomatoes, discarding the soaking water. Squeeze them to remove any excess water. Coarsely chop the tomatoes.
  4. 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.
  5. Bake for 40 minutes, or until the pork registers 145°F on an instant-read thermometer.
  6. 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.

Nutrition Facts

Pork Tenderloin Stuffed with Spinach - Delicious Decisions
CaloriesCalories
166 Per Serving
ProteinProtein
24g Per Serving
FiberFiber
2g Per Serving
×
Calories 166
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
Cholesterol 60 mg
Sodium 218 mg
Total Carbohydrate 6 g
Dietary Fiber 2 g
Sugars 2 g
Protein 24 g

Dietary Exchanges
1 vegetable, 3 lean meat

Ingredients

Servings   4   Serving Size   3 ounces pork and 2 tablespoons sauce

  • 1/2 cup dry-packed sun-dried tomatoes
  • Cooking spray
  • 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

Directions

Tip: Click on step to mark as complete.

  1. 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.
  2. Preheat the oven to 375 degrees. Lightly spray a rimmed baking sheet with cooking spray.
  3. Drain the tomatoes, discarding the soaking water. Squeeze them to remove any excess water. Coarsely chop the tomatoes.
  4. 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.
  5. Bake for 40 minutes, or until the pork registers 145°F on an instant-read thermometer.
  6. 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.

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