Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin
- 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
- This recipe is gluten-free
- Produce
- Baby spinach, fresh (2 cups)
- Garlic (3 cloves)
- Tomatoes, sun dried (2 tbsp)
- Meat
- (1 lb) pork tenderloin (1)
- Prosciutto, thin (1 oz)
- Condiments
- Dijon mustard (2 tsp)
- Cooking & Baking
- Black pepper, fresh ground (1/4 tsp)
- Olive oil (1 tsp)
- Salt and fresh cracked pepper (1)
- Drinks
- Lemon juice, freshly squeezed (2 tbsp)
- Dairy
- Mozzarella cheese, reduced fat (1 1/2 oz)
Preparation
Read recipe preparation on skinnytaste.com
Social Stats
84.7Rating
1-100
1-100
26Tweets
532Facebook
Shares
Shares
213StumbleUpon
Views
Views
4,434PinterestPins
Recipe Stats
Published December 4, 2012 (2 months ago).
263 people saved this recipe.
