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. 🙂
- 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.