Spinach and Feta Stuffed Pork Tenderloin
Adapted from CooksAid.com
Servings and Times
Save leftovers for lunch.
Ingredients and Preparation
*To butterfly pork tenderloin, cut lengthwise down the middle, but don’t cut all the way through. Open the halves as if it were a sub sandwich and cut each half the same way.
3.5 lean meats; 0.5 medium fat substitutes; 1 fat; 1 vegetable
Side Suggestions: Sweet Potato Fries
Preheat oven to 400° F. Slice 1 medium sweet potato into ½-inch thick strips. Place in a single layer on a cookie sheet, and drizzle with 1 tablespoon olive oil and ¼ teaspoon salt. Bake 40-50 minutes, turning once, until cooked through and slightly crisp. Nutrition Info (for ½ of recipe): 118 calories; 14 g carbohydrate; 1 g protein; 7 g fat (1 g sat); 2 g fiber; 196 mg sodium. Exchanges: 1.5 fats; 0.5 starches.
EBSCO Information Services is fully accredited by URAC. URAC is an independent, nonprofit health care accrediting organization dedicated to promoting health care quality through accreditation, certification and commendation.
This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.
To send comments or feedback to our Editorial Team regarding the content please email us at email@example.com. Our Health Library Support team will respond to your email request within 2 business days.
All rights reserved.