Stuffed Pork Tenderloin with Vegetables

By Jeanette Terry

Ingredients
  • ½ cup diced broccoli stems

  • ½ cup diced cauliflower florets

  • ¼ cup diced carrots

  • 1 egg white, lightly beaten

  • 1 tablespoon fresh lime juice, plus 1 teaspoon

  • ½ teaspoon dried, rubbed sage

  • 2 lean pork tenderloins (about 2 pounds)

  • 2 tablespoons minced fresh garlic

  • 1 teaspoon freshly ground black pepper

  • Nonstick cooking spray

Directions
  1. Preheat oven to 400 degrees. In a bowl, mix the broccoli, cauliflower, carrots, egg whites, lime juice and sage. Set aside. Along the length of each tenderloin, slice a pocket deep enough for half of the stuffing. Stuff each tenderloin with the stuffing, season them with garlic and pepper, and place them in a roasting pan lightly coated with cooking spray. Sprinkle some additional lime juice on top of the tenderloins and spray each with cooking spray. Cover the pan tightly with foil and roast for about 1 hour turning the tenderloins halfway through cooking.


Nutritional Facts

Servings
1
Serves four to six
Calories
215
Sodium
121 mg
Calories from Fat
56
Carbohydrates
3 g
Protein
35 g
Cholesterol
80 mg
Fat
6 g

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