NUTRITION

SERVINGS

INGREDIENTS

7 oz pork tenderloin

1 oz part-skim mozzarella cheese

0.25 cup fresh basil leaves

1 cup zucchini

1 cup red bell pepper

2 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Prepare the pork by slicing it lengthwise to create a pocket, being careful not to cut all the way through.

• 3

  Layer the fresh basil leaves and mozzarella cheese inside the pocket of the pork tenderloin.

• 4

  Close the pork and secure the opening with three or four toothpicks to keep the filling inside.

• 5

  In a small bowl, mix the sea salt, black pepper, garlic powder, and dried oregano together.

• 6

  Rub the spice mixture evenly over the outside of the pork tenderloin.

• 7

  Chop the zucchini and red bell pepper into bite-sized pieces.

• 8

  Heat 1 teaspoon of olive oil in a large oven-safe skillet over medium-high heat and sear the pork for 2 minutes per side until browned.

• 9

  Remove the skillet from heat, toss the chopped vegetables with the remaining teaspoon of olive oil, and scatter them around the pork.

• 10

  Place the skillet in the oven and roast for 12 to 15 minutes, or until the pork reaches an internal temperature of 145°F.

• 11

  Remove from the oven and let the meat rest for 5 minutes before removing toothpicks and slicing.