Roasted Artichoke-Feta Stuffed Pork (for Diabetics)
Serves 4
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  1. 1 lb (450 g) pork tenderloin
  2. olive oil cooking spray
  3. 1/8 tsp fine sea salt
  4. 1/8 tsp lemon-pepper seasoning
  5. 1/3 cup (80 ml) Chardonnay
For filling
  1. 1/2 pack (8-oz) artichoke hearts (drained)
  2. 1 oz fat-free feta crumbled
  3. 1 tbsp light mayonnaise
  4. 1 tsp fresh oregano (finely chopped)
  5. 1/4 tsp lemon-pepper seasoning
  6. 1/8 tsp fine sea salt
  1. Preheat oven to 450°F/230°C.
  2. Cut pork lengthwise in the center (but not through) to make it a flat piece, and then flatten it to 1/2-inch thick.
  3. Put all ingredients for filling in a food processor and process until fine.
  4. Spread the artichoke filling on half of the pork, and then fold it to form its original shape and tie with a string.
  5. Spray the stuffed pork with olive oil and sprinkle with salt and lemon-pepper seasoning.
  6. Place pork with the seam-side up on a rack in baking pan.
  7. Roast in the preheated oven for about 20 minutes (ready when the internal temperature is 160°F/70°C).
  8. Remove, cover loosely with aluminum foil and let it rests for 10 minutes.
  9. Bring wine to the boil over medium-high heat in a saucepan and reduce it to 3 tablespoons.
  10. To serve, slice the stuffed pork into 1/2-inch slices and drizzle with wine reduction.
Diet Plan 101