Makes
8 Servings (2 slices per serving)
Ingredients:
2 lbs – Pork Tenderloin
3 garlic cloves, minced
1/2 of a small lemon juiced
1 Tbsp – Dijon mustard
1 ½ tsp – Light tasting olive oil
Pinch of salt
Freshly ground black pepper
8 slices – Reduced fat mozzarella cheese
2 cups – Fresh baby spinach
6 slices peppercorn bacon, cooked and crumbled
4 leaves of fresh basil, thinly sliced
Directions:
Preheat oven to 425 degrees
1.
In a small bowl combine the minced garlic, Dijon
mustard, lemon juice, and 1 tsp olive oil; mix well.
2.
Cut
a lengthwise slit down the center of the tenderloin to within 1/2- inch of
bottom. 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.
3.
Remove
plastic wrap and spread the Dijon mixture on the inside of the pork.
4.
Add a layer of the mozzarella, bacon, and top
with spinach.
5.
Slowly roll the pork loin starting with the long
side, make sure the stuffing doesn’t fall out.
Tie the pork at 2 inch intervals with kitchen string.
6.
Seasoning with the remaining olive oil and salt
and pepper. Place on a rack in a baking
pan.
7.
Bake uncovered for 30 minutes or until 160
degrees. Let stand 10 minutes before
removing string and slicing.
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