Stuffed Pork Tenderloin

Ingredients

3ea               Cloves garlic, crushed

2T                 Fresh lemon juice

2t                  Dijon mustard

1t                  Olive oil

1/4t               Fresh ground black pepper

1lb                 Pork tenderloin

1-1/2oz         Part skim mozzarella

2C                 Baby spinach

2T                 Chopped sun dried tomatoes

1oz                Thin sliced prosciutto

Salt and fresh cracked pepper to taste

Process

Preheat the oven to 425F

Combine the crushed garlic, lemon juice, mustard, olive oil, and pepper

Mix well

Cut a lengthwise slit down the center of the tenderloin to within 1/2in of all the way thru

Open the tenderloin so that it lays flat

On each half make a similar cut to the cut above

Cover with plastic wrap

Flatten to 1/4in with a mallet

Remove the plastic wrap and spread 1/2 of the garlic mixture on the inside of the pork

Layer the cheese, spinach, sun dried tomatoes, and prosciutto on top

Press down gently

Roll up the pork jelly roll style, starting with the long side

Tie the roast at 2in intervals with kitchen string

Season gently with salt and the remaining garlic mixture

Place on a rack in a shallow baking pan

Bake, uncovered at 425F for 25 to 30 minutes or until a meat thermomer reads 160F

Place under the broiler to brown the top for 5 minutes

Transfer to a serving platter or cutting board

Let stand for 10 minutes

Remove the string and cut into 8 pieces

Serving size: 2 slices, 208 calories,