Ah, Always giving us different healthy ways of serving dishes we love. Spinach …

Ah, skinnytaste. Always giving us different healthy ways of serving dishes we love. Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin. Don’t mind if I do. 👩🏻‍🍳 (Didn’t have sundries tomatoes so added a few fresh Roma.). https://www.skinnytaste.com/spinach-prosciutto-and-mozzarella/ INGREDIENTS
3 cloves garlic, crushed
2 tbsp lemon juice, freshly squeezed
2 tsp Dijon mustard
1 tsp olive oil
1/4 tsp fresh ground black pepper
1 1 lb pork tenderloin
1 1/2 oz reduced fat mozzarella cheese, Polly-o
2 cups fresh baby spinach
2 tbsp chopped sun dried tomatoes
1 oz thin sliced prosciutto
salt and fresh cracked pepper, to taste INSTRUCTIONS
Combine crushed garlic, lemon juice, mustard, olive oil, and pepper; mix well.
Cut a lengthwise slit down the center of the tenderloin to within 1/2- inch of bottom (careful not to cut all the way through).
Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2-inch of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness with a mallet.
Remove plastic wrap; spread 1/2 of the garlic/Dijon mixture on the inside of the pork. Layer the cheese, spinach, sun dried tomatoes and proscuitto on top, press down gently.
Roll up pork jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string.
Season lightly with salt, and remaining garlic/Dijon mixture. Place on rack in a baking pan.
Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Place under the broiler to brown the top for 5 minutes, then transfer to a serving platter or cutting board.
Let stand 10 minutes before removing string and slicing. Slice in 8 pieces.

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