Ingredients:
2 lb pork tenderloin
1 cup reduced-fat ricotta cheese
1/2 tsp dried basil
2 cups chopped fresh baby spinach leaves
1 jar (5 oz) artichoke hearts, drained and diced
Olive oil
Butterfly the loin by splitting it down the center, cutting it almost but not all the way through, and then opening the two halves so they lie flat (the shape should resemble a butterfly). Stir the cheese, basil, spinach and artichokes together and spread the mixture on the inside of the cut loin. Roll the loin closed and tie it with cord in at least five places. Preheat the oven to 400F. Place the pork in a roasting pan, brush it lightly with oil and sprinkle it with salt and pepper. Roast for 25-35 minutes. Check the internal temperature with a meat thermometer until 160F. Makes 4 servings.
Per serving: 350 calories, 7g carbs, 10g fat, 1g fiber, 54g protein
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