{"id":1880,"date":"2020-10-14T16:09:42","date_gmt":"2020-10-14T16:09:42","guid":{"rendered":"http:\/\/martins.eatsmartbewell.com\/home\/?p=1880"},"modified":"2020-10-14T16:09:42","modified_gmt":"2020-10-14T16:09:42","slug":"vegetable-stuffed-pork-tenderloin","status":"publish","type":"post","link":"https:\/\/dwfreshmarket.eatsmartbewell.com\/home\/vegetable-stuffed-pork-tenderloin\/","title":{"rendered":"Vegetable-Stuffed Pork Tenderloin"},"content":{"rendered":"

\"Vegetable-Stuffed\"download\"\"Email<\/a>
\nVegetable-Stuffed Pork Tenderloin<\/span><\/p>\n

Prep: 30 minutes plus standing
\nRoast: 30 minutes \u2022 Serves: 4<\/span> <\/p>\n

2<\/span>tablespoons olive oil
\n1\/4<\/span>cup chopped carrots
\n1\/4<\/span>cup chopped leeks
\n1\t<\/span>garlic clove, minced
\n1\/4<\/span>cup chopped asparagus
\n1\/4<\/span>cup chopped cremini mushrooms
\n1\t<\/span>cup loosely packed baby spinach
\n2\t<\/span>tablespoons seasoned breadcrumbs
\n1\/2<\/span>teaspoon chopped fresh thyme
\n1\/4<\/span>teaspoon salt
\n1\/4<\/span>teaspoon ground black pepper
\n1\t<\/span>pork tenderloin (about 1-1\/4 pounds) <\/p>\n<\/div>\n

1.<\/span>Preheat oven to 375\u00b0. In large skillet, heat 1 tablespoon oil over medium heat. Add carrots and leeks; cook 2 minutes, stirring occasionally. Add garlic; cook 30 seconds, stirring occasionally. Add asparagus and mushrooms; cook 3 minutes or until mushrooms release their moisture, stirring occasionally. Stir in spinach; cook 2 minutes or until spinach is wilted. Remove from heat; stir in breadcrumbs, thyme and 1\/8 teaspoon each salt and pepper. Makes about 1\/2 cup.
\n<\/span><\/p>\n

2.<\/span>To butterfly pork, cut pork lengthwise down center, leaving 1\/2 inch uncut. Lay pork flat between plastic wrap on cutting board; pound to 1\/2-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.
\n<\/span><\/p>\n

3.<\/span>Sprinkle pork with remaining 1\/8 teaspoon each salt and pepper. In large skillet, heat remaining 1 tablespoon oil over medium-high heat; add pork and cook 4 minutes or until browned, turning once. Transfer pork to rimmed baking pan and roast 30 minutes or until internal temperature reaches 145\u00b0; let stand 10 minutes before slicing.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving:
\n235 Calories, 11g Fat (2g Saturated), 76mg Cholesterol,
\n292mg Sodium, 5g Carbohydrates, 1g Fiber, 29g Protein
\n<\/span><\/p>\n

Dietitian\u2019s tip:<\/span>
\n> Keep your pork tenderloin as lean as possible by trimming away any visible fat before cooking.
\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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