
Roasted Artichoke-Feta Stuffed Pork (for Diabetics)
2013-08-08 05:03:01

Serves 4
Ingredients
- 1 lb (450 g) pork tenderloin
- olive oil cooking spray
- 1/8 tsp fine sea salt
- 1/8 tsp lemon-pepper seasoning
- 1/3 cup (80 ml) Chardonnay
For filling
- 1/2 pack (8-oz) artichoke hearts (drained)
- 1 oz fat-free feta crumbled
- 1 tbsp light mayonnaise
- 1 tsp fresh oregano (finely chopped)
- 1/4 tsp lemon-pepper seasoning
- 1/8 tsp fine sea salt
Instructions
- Preheat oven to 450°F/230°C.
- Cut pork lengthwise in the center (but not through) to make it a flat piece, and then flatten it to 1/2-inch thick.
- Put all ingredients for filling in a food processor and process until fine.
- Spread the artichoke filling on half of the pork, and then fold it to form its original shape and tie with a string.
- Spray the stuffed pork with olive oil and sprinkle with salt and lemon-pepper seasoning.
- Place pork with the seam-side up on a rack in baking pan.
- Roast in the preheated oven for about 20 minutes (ready when the internal temperature is 160°F/70°C).
- Remove, cover loosely with aluminum foil and let it rests for 10 minutes.
- Bring wine to the boil over medium-high heat in a saucepan and reduce it to 3 tablespoons.
- To serve, slice the stuffed pork into 1/2-inch slices and drizzle with wine reduction.
Diet Plan 101 https://www.dietplan-101.com/