Yields4 ServingsPrep Time25 minsCook Time30 minsTotal Time55 mins
2tbspolive oil
¼cupchopped carrots
¼cupchopped leeks
1garlic clove, minced
¼cupchopped asparagus
¼cupchopped cremini mushrooms
1cuploosely packed baby spinach
2tbspseasoned whole wheat breadcrumbs
½tspchopped fresh thyme
1pork tenderloin (about 1¼ pounds)
1
In large skillet, heat 1 tablespoon oil over medium heat. Add carrots and leeks; cook and stir 2 minutes. Add garlic; cook and stir 30 seconds. Add asparagus and mushrooms; cook and stir 3 minutes or until mushrooms release their moisture. Stir in spinach; cook 2 minutes or until spinach is wilted. Remove from heat; stir in breadcrumbs and thyme. Makes about ½ cup.
2
To butterfly pork, cut lengthwise down center of pork, leaving ½ inch uncut. Lay pork flat between plastic wrap on cutting board; pound to ½-inch thick with flat end of meat mallet. Remove plastic wrap; place vegetable mixture lengthwise down center of pork in 2-inch row. From long side, tightly roll pork around filling; secure with 3 wooden skewers.
3
Preheat oven to 375°. Sprinkle stuffed pork with salt and pepper to taste. In large skillet, sear stuffed pork in remaining 1 tablespoon oil over medium-high heat 4 minutes, turning once; transfer to rimmed baking pan. Roast 30 minutes or until internal temperature reaches 140° for medium-rare; let stand 10 minutes before slicing.
Make it a meal: Serve with whole grain brown rice pilaf and steamed green vegetables
Make it Gluten Free: Dependent on using a Gluten Free breadcrumbs.
Ingredients
2tbspolive oil
¼cupchopped carrots
¼cupchopped leeks
1garlic clove, minced
¼cupchopped asparagus
¼cupchopped cremini mushrooms
1cuploosely packed baby spinach
2tbspseasoned whole wheat breadcrumbs
½tspchopped fresh thyme
1pork tenderloin (about 1¼ pounds)
Directions
1
In large skillet, heat 1 tablespoon oil over medium heat. Add carrots and leeks; cook and stir 2 minutes. Add garlic; cook and stir 30 seconds. Add asparagus and mushrooms; cook and stir 3 minutes or until mushrooms release their moisture. Stir in spinach; cook 2 minutes or until spinach is wilted. Remove from heat; stir in breadcrumbs and thyme. Makes about ½ cup.
2
To butterfly pork, cut lengthwise down center of pork, leaving ½ inch uncut. Lay pork flat between plastic wrap on cutting board; pound to ½-inch thick with flat end of meat mallet. Remove plastic wrap; place vegetable mixture lengthwise down center of pork in 2-inch row. From long side, tightly roll pork around filling; secure with 3 wooden skewers.
3
Preheat oven to 375°. Sprinkle stuffed pork with salt and pepper to taste. In large skillet, sear stuffed pork in remaining 1 tablespoon oil over medium-high heat 4 minutes, turning once; transfer to rimmed baking pan. Roast 30 minutes or until internal temperature reaches 140° for medium-rare; let stand 10 minutes before slicing.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.