Artichoke and Feta Stuffed Pork Tenderloin - 3g Carbs, 2g Fiber
From: National Pork Board
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
1 lb pork tenderloin
Olive oil nonstick cooking spray
1/8 tsp fine sea salt
1/8 tsp lemon-pepper seasoning
1/3 cup Chardonnay, (optional)
--> Artichoke and Feta Filling
1/2 (8-oz pkg) artichoke hearts, frozen and thawed
1/4 cup feta cheese, reduced-fat, crumbled (1 oz)
1 Tbsp light mayonnaise
1 tsp fresh oregano leaves, finely chopped
1/4 tsp lemon-pepper seasoning
1/8 tsp fine sea salt
Preheat oven to 450 degrees F.
Place pork on large cutting board. Make lengthwise cut through
center of tenderloin. Cut to, but not through, opposite side.
Open meat so it lies flat; cover with plastic wrap. Flatten
pork to 1/2-inch thickness using flat side of meat mallet.
For artichoke filling, press artichokes between paper towels
to remove excess moisture. Place artichokes, feta cheese,
mayonnaise, oregano, lemon-pepper seasoning, and salt in
food processor container. Cover and process with on/off
turns until artichokes are finely chopped, scraping the
side of the container occasionally.
Spread artichoke mixture evenly on half of the pork to
within 1/4-inch of edges. Fold pork in half to form its
original shape; tie close with string. Spray pork with
cooking spray; sprinkle with salt and lemon-pepper seasoning.
Place pork, seam side up, on rack in jelly-roll pan. Roast in
heated oven for 15-20 minutes or until the internal temperature
reaches 160 degrees F. Transfer tenderloin to clean cutting
board. Loosely cover with foil; let rest for 5-10 minutes.
If desired, meanwhile, place wine in small saucepan;
bring to boil over medium-high heat. Continue boiling
until reduced to 3 tablespoons.
To serve, remove string and cut into 1/2-3/4-inch
thick slices. Drizzle with wine reduction.
To grill: prepare pork tenderloin as directed, except preheat
gas grill to medium-high (425- 450 degrees F.) for indirect
grilling. Place pork, seam-side up, on grill rack over unlit
burner. Cover and grill for 15-20 minutes or until internal
temperature is 160 degrees F, slightly turning tenderloin on
its sides during the end of grilling and grilling each side
for 1-2 minutes or until lightly brown.
Servings: 4
Nutrition per Serving:
180 Calories, 3g Fat, 1g Saturated Fat, 75mg Cholesterol,
3g Carbs, 2g Dietary Fiber, 26g Protein, 290mg Sodium
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