Spinach and Sundried Tomato Stuffed Pork Loin - 4.7g Carbs, 1.3g Fiber
From: www.holidays.simplyorganic.com
Expect oohs and aahs when you slice this herb and goat cheese-stuffed pork loin tableside.
Prep: 10 min
Cook: 25 min
Servings: 4
1 1 lb pork loin
1/2 tsp garlic powder
1/2 tsp thyme
1/2 tsp ground sage
1/2 tsp sea salt
1/2 tsp black pepper
2 cloves garlic, minced
1 1/2 cups fresh baby spinach, finely chopped
1/2 cup sun-dried tomatoes, thinly sliced
2 Tbsp extra virgin olive oil
Preheat oven to 425 degrees. Prepare a baking dish with olive oil.
Cut a slit lengthwise down the center of the tenderloin; leave 1/2 inch at the bottom and be careful not to slice all the way through the other end. Open tenderloin so it lies flat.
With each half, make another lengthwise slit down the center leaving another 1/2 inch from the bottom. Cover with plastic wrap and flatten to ¼-inch thickness.
Remove plastic wrap; sprinkle pork with 1/4 teaspoon garlic powder, 1/4 teaspoon thyme, 1/4 teaspoon sage, 1/4 teaspoon sea salt and 1/4 teaspoon pepper. Then add garlic, spinach and tomatoes; press down lightly.
Roll up jellyroll style, starting with a long side. Tie the roast at 2-inch intervals with kitchen string. Sprinkle with remaining spices, sea salt and pepper.
Place in the prepared baking dish and cover baking dish with tinfoil to prevent splattering. Bake for 30 minutes or until meat thermometer reads 160 degrees, place in center of tenderloin for most accurate read.
Remove from oven; transfer to a serving platter and let stand for 10 minutes before slicing.
Servings: 4
Serving Size: 149 g
Nutrition per Serving: 371 Calories, 223 Calories from Fat, 24.8g Total Fat, 7.2g Saturated Fat, 91mg Cholesterol, 350mg Sodium, 4.7g Total Carbs, 1.3g Dietary Fiber, 32.3g Protein
Vitamin A 25% - Vitamin C 31% - Calcium 5% - Iron 11%
Nutrition Grade: B
Good points:
Very low in sugar
Very high in selenium
High in thiamin
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