Creamy Spinach Pork Tenderloin Roulade
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Creamy Spinach Pork Tenderloin Roulade
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This makes 4 servings in total. Per serving, it is 483 Calories, 31.5g Fats, 2.5g Net Carbs, and 36.5g Protein.
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Ingredients
- 1 lb. pork tenderloin
- 3.33 tablespoon olive oil
- 3 tsp. garlic minced
- 5 lices prosciutto
- 6-7 cups spinach
- 4 oz. cream cheese
- ¼ tsp. Mrs. Dash Table Blend seasoning
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 450F. Butterly the pork tenderloin by cutting 1 or 2 strips through the meat of the pork.
- Put plastic wrap over pork and pound out the meat to 1/2 inch thickness using the smooth side of the meat hammer. Season with salt and pepper and pound lightly with spiked side of meat hammer.
- Add olive oil to pan can bring to high heat. Add garlic and let cook for 30-60 seconds, then add spinach and saute until wilted.
- Lay slices of prosciutto over pork tenderloin to cover entire surface. Then pour spinach over the pork tenderloin. Make sure all the oil gets in there too.
- Rip pieces of cream cheese off and lay them on the pork.
- Roll the pork up and use toothpicks to secure the end. You can also use butchers string to do this.
- Add seasonings to outside of pork (I used pepper, Mrs. Dash, and minced garlic).
- Bake for 20 minutes at 450F and then reduce heat to 325F and cook for 60-75 minutes until internal temperature reads 145F.
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