NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork tenderloin

1 oz Part-skim mozzarella cheese

0.75 tbsp Extra virgin olive oil

1 cup Zucchini

0.5 cup Red bell pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.5 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Slice the zucchini into half-moons and the red bell pepper into thin strips.

• 3

  In a small bowl, toss the sliced vegetables with 0.25 tbsp of olive oil and a pinch of the salt and pepper.

• 4

  Butterfly the pork tenderloin by cutting a deep slit lengthwise down the center, making sure not to cut all the way through.

• 5

  Place the mozzarella cheese inside the slit and press the pork back together, securing the opening with toothpicks or kitchen twine.

• 6

  Rub the outside of the pork with the remaining 0.5 tbsp of olive oil, then season evenly with the garlic powder, oregano, and the rest of the salt and pepper.

• 7

  Arrange the pork and the vegetables on the prepared baking sheet in a single layer.

• 8

  Roast for 20-25 minutes until the pork reaches an internal temperature of 145°F and the vegetables are tender.

• 9

  Remove from the oven and let the pork rest for 5 minutes before removing toothpicks and slicing into medallions.