Monday, January 21, 2013

Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

Since I am always on the hunt for new recipes I am constantly trolling Pinterest to find something that will spice up your basic chicken, beef or pork.

When I saw this recipe I could find no negative....ingredients looked amazing, prep looked simple and cook time gave ample opportunities to visit with our dinner guests before we sat down to eat.

Here is another delicious recipe that I feel certain would be delicious with chicken if you wanted to go that route!

Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

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

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.

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