Nutrition Facts
Nutrition Facts
Calories | 166 | |
---|---|---|
Total Fat | 5.0 g | |
Saturated Fat | 1.5 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 1.5 g | |
Monounsaturated Fat | 2.0 g | |
Cholesterol | 60 mg | |
Sodium | 218 mg | |
Total Carbohydrate | 6 g | |
Dietary Fiber | 2 g | |
Sugars | 2 g | |
Protein | 24 g |
Dietary Exchanges
1 vegetable, 3 lean meat
Ingredients
-
1/2 cup dry-packed sun-dried tomatoes -
Cooking spray -
1 pound pork tenderloin, all visible fat discarded, butterflied and flattened to 1-inch thickness -
2 tablespoons pine nuts, dry-roasted -
1 tablespoon chopped fresh rosemary and 1 tablespoon chopped fresh rosemary, divided use -
1/4 teaspoon salt -
1/8 teaspoon pepper and 1/8 teaspoon pepper, divided use -
4 cups loosely packed baby spinach
Directions
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Bring 1 cup water to a boil. Put the tomatoes in a small bowl. Pour in the boiling water. Let stand for 10 minutes, or until softened. -
Preheat the oven to 375 degrees. Lightly spray a rimmed baking sheet with cooking spray. -
Drain the tomatoes, discarding the soaking water. Squeeze them to remove any excess water. Coarsely chop the tomatoes. -
Lay the opened pork on a cutting board. Sprinkle the tomatoes and pine nuts lengthwise over half of the pork. Sprinkle 1 tablespoon rosemary, the salt, and 1/8 teaspoon pepper over the tomato mixture. Arrange the spinach in a single layer on top. Fold the half with no filling over the other half. Using kitchen twine, tie the pork at 2-inch intervals to secure it. Transfer the pork to the baking sheet. Lightly spray the pork with cooking spray. Sprinkle with the remaining 1 tablespoon rosemary and 1/8 teaspoon pepper. -
Bake for 40 minutes, or until the pork registers 145°F on an instant-read thermometer. -
Transfer the pork to a clean cutting board. Discard the twine. Let stand for 3 minutes before slicing.