Spinach and Mozzarella Stuffed Pork

Sounds decadent, doesn’t it?  It was, it really was!  And it was very WW friendly to boot, so what’s not to love?  I got this recipe from Skinnytaste.com, which is a new obsession of mine.  I made only one change…I don’t love sun dried tomatoes so I substituted roasted red peppers.  We will definitely make this again, though we’ll cut back on the lemon in the marinade – it was delicious but it overpowered the cheese and spinach a bit, we thought.  Also, as much as I looove prosciutto, I might leave it out next time – I think the filling is great without it.  Recipe is posted with my changes (including future with less lemon).  I served this with roasted asparagus and mashed cauliflower for a very filling and WW-tastic dinner. 🙂

spinachmozzpork

  •     3 cloves garlic, crushed
  •     1 tsp lemon juice, freshly squeezed
  •     2 tsp Dijon mustard
  •     1 tsp olive oil
  •     1/4 tsp fresh ground black pepper
  •     1 pork tenderloin
  •     1 1/2 oz part-skim mozzarella, sliced thin
  •     2 cups fresh baby spinach
  •     2 roasted red peppers, chopped finely
  •     salt and fresh cracked pepper, to taste

Preheat oven to 425 degrees.

Combine garlic, lemon juice, mustard, olive oil, pepper and salt in a small bowl.  Butterfly a pork tenderloin and pound to about a 1/4″ thickness.  Brush garlic/lemon mixture over the pork.

Layer the cheese, spinach and peppers onto the Roll lengthwise and secure with butcher’s twine.  Roast for 30 minutes, then broil for 5 to lightly brown.  Let rest ten minutes and slide.

WW Points – 5, and 205 calories.

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