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Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

Pork tenderloin stuffed with prosciutto, mozzarella, baby spinach and sun dried tomatoes; a wonderful dish for the Holidays. Serve this with potato parsnip mash[1], skinny garlic mashed potatoes[2], or creamy cauliflower puree[3] and some roasted vegetables on the side.

Are you ready for the holidays? I’m so behind but I did get around to seeing Santa this weekend. A very excited Madison didn’t cry and even gave Santa a list of what she wanted (which included a pony). I just love this innocent age, I wish I could freeze time.

These next few weeks I’m going to focus on Holiday dishes, sides, appetizers and desserts. I’m still running my mile a day until the New Year (lost track of how many days it’s been), it’s a nice balance to some of the baking that’s happening around here.

Pork tenderloin is perfect for the holidays, and it’s just as lean as chicken breast. I love how the colors of the spinach and sundried tomatoes look so festive when you cut it open. You can easily double this recipe to serve eight. If you’ve never butterflied a tenderloin, it’s not very hard. I found this video on how to cut a pork tenderloin [4]which you may find helpful, although I cut mine a little different as described below. Either way is fine.

Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin
gordon-ramsay-recipe.com
Servings:
4 • Size: 2 slices • Old Points: 5 pts • Points+: 5 pt
Calories:
208 • Fat: 8.5 g • Carb: 3 g • Fiber: 1 g • Protein: 29 g • Sugar: 1 g
Sodium:
219 mg  (without salt) 

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

Directions:

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 a rack in a shallow 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.

References

  1. ^ potato parsnip mash (www.gordon-ramsay-recipe.com)
  2. ^ skinny garlic mashed potatoes (www.gordon-ramsay-recipe.com)
  3. ^ creamy cauliflower puree (www.gordon-ramsay-recipe.com)
  4. ^ video on how to cut a pork tenderloin (www.youtube.com)

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Hairy Bikers’ healthy cottage pie

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

The Hairy Bikers have created this delicious lower-fat cottage pie for their new show, The Hairy Dieters. It has all the rich warming flavours of a traditional cottage pie with just 242 cals per serving!

That’s goodtoknow

The Hairy Bikers used lean beef, cooked it without fat and bulked out the mash with leeks to reduce the calories.

Ingredients

  • 400g lean minced beef
  • 2 medium onions, chopped
  • 2 celery sticks, finely sliced
  • 2 medium carrots, diced
  • 400g can of chopped tomatoes
  • 2tbsp tomato purée
  • 500ml beef stock, made with 1 beef
  • Stock cube
  • 1tbsp Worcestershire sauce
  • 1tsp dried mixed herbs
  • 4tsp cornflour
  • 1tbsp cold water
  • Flaked sea salt
  • Freshly ground black pepper

For the leeky potato topping:

  • 750g floury potatoes
  • 2tsp sunflower oil
  • 2 slender leeks, trimmed and cut into 1cm slices
  • 150g half-fat crème fraiche flaked sea salt
  • Freshly ground black pepper

Method

  1. Place a large non-stick saucepan or flameproof casserole dish over a medium heat. Add the mince and cook it with the onions, celery and carrots for 10 minutes until lightly coloured. Use a couple of wooden spoons to break up the meat as it cooks.
  2. Stir in the tomatoes, tomato purée, beef stock, Worcestershire sauce and mixed herbs. Season with a good pinch of salt and plenty of freshly ground black pepper. Bring to the boil, then reduce the heat, cover loosely and simmer gently for 40 minutes, stirring occasionally until the mince is tender.
  3. About 20 minutes before the meat is ready, make the potato topping. Peel the potatoes and cut them into rough 4cm chunks. Put them in a large saucepan and cover with cold water. Bring to the boil, then turn down the heat slightly and simmer for 18–20 minutes or until the potatoes are very tender. Heat the oil in a non-stick frying pan and fry the leeks for 5 minutes until softened but not coloured, stirring often. Drain the potatoes, then tip them back into the pan, season to taste and mash with the crème fraiche until smooth. Stir in the sautéed leeks and set aside.
  4. Preheat the oven to 220°C/425°C/Gas Mark 7. When the beef has been simmering for 40 minutes, mix the cornflour with the cold water to make a smooth paste. Stir this into the beef and cook for another 1–2 minutes or until the sauce is thickened, stirring often.
  5. Pour the beef mixture into a 2-litre shallow ovenproof dish. Using a large spoon, top the beef with the mashed potatoes and leeks. Spoon the mixture all around the edge of the dish before heading into the middle, then fluff up with a fork.
  6. Bake for 30 minutes until the topping is golden and the filling is bubbling. If making this ahead of time, let the pie cool, then cover and put in the fridge.

By The Hairy Dieters: How to Love Food and Lose Weight by Si King and Dave Myers (published in paperback by Weidenfeld & Nicolson, £14.99)

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Nutritional information per portion

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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