Herb-Stuffed Pork Tenderloin -CALI 10/6/10

My families exact words when I cooked this, "Please make this everyday!" It had so much flavor and was so juicy. It is a perfect fall dinner. Try this and you won't be sorry. Another clean, easy, tasty recipe from Oxygen!
Serves 4

14 oz pork tenderloin, trimmed
2 tsp olive oil
1 clove garlic, minced
1 1/2 cups fresh spinach leaves
1/4 tsp sea salt
Coarsely ground black pepper, to taste
2 tbsp balsamic vinegar
2 tbsp Dijon mustard
2 sprigs rosemary (1 tbsp) I used dry rosemary

1. Preheat oven to 425 F. Trim any fat from pork. Using a sharp knife, cut meat in half lengthwise, cutting to, but not through, to the other side. Spread the meat flat. Place tenderloin between 2 sheets of plastic wrap and pound lightly with the flat side of a meat mallet.

2. Heat oil in a pan over medium heat. Add garlic, spinach, salt and pepper. Stir until spinach is wilted. Remove and roughly chop.

3. In a bowl, mic together vinegar, Dijon and Rosemary. Spread mixture evenly over tenderloin. Spoon spinach evenly along the long, inner edge of the pork.

4. Roll up tenderloin, starting at the spinach end. Tie meat with string, first at center, then at 1 inch intervals.

5. Bake at 425 F for 25 to 30 minutes, or until meat thermometer registers 160F. Let stand 5 minutes. Remove strings, cut pork into 1/4 inch thick slices and serve.

Nutrients per 3 1/2 oz serving:

Calories 200, Total Fat 8g, Sat Fat 2.5g, Monounsaturated Fat 4g, Polyunsaturated fat 1g, Carbs 5g, Fiber 1g, Sugars 1g, Protein 26g, Sodium 370g, Cholesterol 80mg