Stuffed Pork Tenderloin
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per each of 4 servings: about | - |
| cal | 250 |
| pro | 43 g |
| total fat | 7 g |
| sat. fat | 2 g |
| carb | 2 g |
| fibre | 1 g |
| chol | 98 mg |
| sodium | 307 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 18 |
| vit A | 3 |
| vit C | 20 |
| folate | 5 |
Ingredients
-
1 pork tenderloin (about 12 oz/375 g)
2 tbsp (25 mL) grated Parmesan cheese
2 tbsp (25 mL) minced fresh parsley
1/4 tsp (1 mL) each salt and pepper
1/3 cup (75 mL) minced drained oil-packed sun-dried_tomatoes
Preparation
Cut pork lengthwise almost but not all the way through; open like book. Sprinkle with Parmesan cheese, parsley, salt and pepper. Sprinkle sun-dried tomatoes down centre. Fold pork over filling; secure with toothpicks.
Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until just a hint of pink remains inside, about 18 minutes. Transfer to cutting board; tent with foil and let stand for 5 minutes. Remove toothpicks and slice.
Additional information :
Tip: For more-generous servings, grill two pork tenderloins, doubling the filling ingredients.
Source : Canadian Living Magazine: July 2005
- Keywords : Pork; Parmesan; Parsley; Grill/Barbecue; Main Course; Sun-dried tomatoes;
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