Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

Pork tenderloin stuffed with prosciutto, mozzarella, baby spinach and sun dried tomatoes; a wonderful dish for the Holidays. Serve this with potato parsnip mash, skinny garlic mashed potatoes, or creamy cauliflower puree and some roasted vegetables on the side.

Are you ready for the holidays? I'm so behind but I did get around to seeing Santa this weekend. A very excited Madison didn't cry and even gave Santa a list of what she wanted (which included a pony). I just love this innocent age, I wish I could freeze time.

These next few weeks I'm going to focus on Holiday dishes, sides, appetizers and desserts. I'm still running my mile a day until the New Year (lost track of how many days it's been), it's a nice balance to some of the baking that's happening around here.

Pork tenderloin is perfect for the holidays, and it's just as lean as chicken breast. I love how the colors of the spinach and sundried tomatoes look so festive when you cut it open. You can easily double this recipe to serve eight. If you've never butterflied a tenderloin, it's not very hard. I found this video on how to cut a pork tenderloin which you may find helpful, although I cut mine a little different as described below. Either way is fine.


Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin
Skinnytaste.com
Servings: 4 • Size: 2 slices • Old Points: 5 pts • Points+: 5 pt
Calories: 208 • Fat: 8.5 g • Carb: 3 g • Fiber: 1 g • Protein: 29 g • Sugar: 1 g
Sodium: 219 mg  (without salt) 


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 (1 lb) pork tenderloin
• 1 1/2 oz reduced fat mozzarella cheese (Polly-o)
• 2 cups fresh baby spinach
• 2 tbsp chopped sun dried tomatoes
• 1 oz 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.