Pork tenderloin is a terrific alternative to pork roast when you're serving just a few people. Substitute shiitake or portobello mushrooms for the cremini mushrooms if you prefer. If you do not have any fresh thyme, substitute 1/4 tsp dried thyme. Serve topped with chopped fresh parsley.
- Portion size 4 servings
Ingredients
Method
In skillet, heat 1 tsp of the oil over medium-high heat; saut?reen onion, garlic, mushrooms, thyme and half each of the salt and pepper until mushrooms are softened, about 4 minutes. Remove from heat and set aside.With knife parallel to cutting surface, cut pork lengthwise in half almost but not all the way through; open and flatten. Sprinkle with remaining salt and pepper. Sprinkle cheese along centre; spoon filling on cheese and fold pork over to enclose. Secure with 5 pieces of kitchen string.
In large nonstick skillet, heat remaining oil over medium-high heat; sear pork until browned all over, about 5 minutes. Transfer to baking sheet and bake in 375?F (190?C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 30 minutes.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 269 mg
- Sugars trace
- Protein 28 g
- Calories 191.0
- Total fat 8 g
- Potassium 453 mg
- Cholesterol 67 mg
- Saturated fat 3 g
- Total carbohydrate 2 g
%RDI
- Iron 10.0
- Folate 4.0
- Calcium 7.0
- Vitamin A 2.0
- Vitamin C 2.0
