NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

1 oz Part-skim mozzarella cheese

0.25 cup Fresh basil leaves

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 cup Asparagus spears

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Butterfly the pork tenderloin by cutting a slit lengthwise down the center, being careful not to cut all the way through.

• 3

  Season the inside and outside of the pork with sea salt, black pepper, and garlic powder.

• 4

  Layer the fresh basil leaves and mozzarella cheese inside the butterflied tenderloin.

• 5

  Close the tenderloin and secure it tightly with kitchen twine or toothpicks to keep the filling in place.

• 6

  Heat the olive oil in an oven-safe skillet over medium-high heat and sear the pork on all sides until golden brown.

• 7

  Arrange the trimmed asparagus spears around the pork in the same skillet.

• 8

  Transfer the skillet to the oven and roast for 12-15 minutes or until the internal temperature of the pork reaches 145°F.

• 9

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