YOUR SOLIN GENERATED RECIPE
Mozzarella-Stuffed Pork Tenderloin with Roasted Vegetables
Roasted pork tenderloin stuffed with creamy mozzarella and fresh basil, served alongside a colorful medley of tender, caramelized bell peppers and zucchini.
INGREDIENTS
6 oz Pork tenderloin
1 oz Part-skim mozzarella cheese
2 large Fresh basil leaves
0.5 cup Zucchini
0.5 cup Red bell pepper
0.5 cup Yellow bell pepper
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tbsp Balsamic vinegar
PREPARATION
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
Butterfly the pork tenderloin by slicing it lengthwise down the center, being careful not to cut all the way through.
Open the pork like a book, layer the mozzarella and basil leaves inside, then fold it closed and secure the seam with toothpicks.
Slice the zucchini into rounds and the bell peppers into thin strips.
Place the vegetables on the baking sheet, drizzle with olive oil, and sprinkle with salt, black pepper, and garlic powder.
Nestle the stuffed pork tenderloin onto the baking sheet with the vegetables.
Roast for 20 to 25 minutes or until the internal temperature of the pork reaches 145°F.
Remove from the oven, drizzle the pork and vegetables with balsamic vinegar, and let the meat rest for 5 minutes before slicing.