Vegetable-Stuffed Pork Tenderloin
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Vegetable-Stuffed Pork Tenderloin

Prep: 30 minutes plus standing
Roast: 30 minutes • Makes: 4 (5-ounce pork, 2 tablespoon filling) servings

2 tablespoons Weis Quality Pure Olive Oil
1/4cup chopped carrots
1/4cup chopped leeks
1 garlic clove, minced
1/4cup chopped asparagus
1/4cup chopped Weis Quality Baby Bella Mushrooms
1 cup loosely packed Weis Quality Baby Spinach
2 tablespoons Weis Quality Italian Style Bread Crumbs
1/2teaspoon chopped fresh thyme
1/4teaspoon Weis Quality Iodized Salt
1/4teaspoon Weis Quality Ground Black Pepper
1 pork tenderloin (about 1-1/4 pounds)

1.Preheat oven to 375°. In a large skillet, heat 1 tablespoon oil over medium heat. Add carrots and leeks; cook 2 minutes, stirring occasionally. Add garlic; cook 30 seconds, stirring occasionally. Add asparagus and mushrooms; cook 3 minutes or until mushrooms release their moisture, stirring occasionally. Stir in spinach; cook 2 minutes or until spinach is wilted. Remove from heat; stir in bread crumbs, thyme and 1/8 teaspoon each salt and pepper. Makes about 1/2 cup.

2.To butterfly, cut pork lengthwise down center, leaving 1/2 inch uncut. Lay pork flat between plastic wrap on cutting board; pound to 1/2-inch thick with flat end of meat mallet. Remove plastic wrap; place vegetable mixture lengthwise down center of pork in 2-inch row. From long side, tightly roll pork around filling; secure with 3 wooden skewers.

3.Sprinkle pork with remaining 1/8 teaspoon each salt and pepper. In a large skillet, heat remaining 1 tablespoon oil over medium-high heat; add pork and cook 4 minutes or until browned, turning once. Transfer pork to rimmed baking sheet and roast 30 minutes or until internal temperature reaches 145°; let stand 10 minutes before slicing.

Approximate nutritional values per serving:
232 Calories, 11g Fat (2g Saturated), 76mg Cholesterol, 257mg Sodium,
4g Carbohydrates, 1g Fiber, 1g Sugars, 0g Added Sugars, 29g Protein

Dietitian Tip:
A leek is a vegetable in the same family as onions, green onions, garlic, shallots, scallions and chives. Substitute leeks with green onions if desired.