Pesto and Mozza Stuffed Pork Loin

 

INGREDIENTS

3 pound tenderloin
1 cup pesto
1/3 pound fresh mozzarella
1 tbsp Mrs. Dash
2 tsp ground garlic
salt
pepper

 

DIRECTIONS

Preheat oven to 425 degrees.
For the pork: To butterfly the pork, place each loin on a cutting board and slice lengthwise through the center, about 3 inches deep, but not cutting all the way through, until it opens up flat. You can pound with a meat mallet to flatten.
Spread pesto on meat. Top with fresh mozzarella.

Roll up jelly roll style. Tie with butchers twine.
Place in shallow baking pan.
Sprinkle with herbs, spices, salt and pepper. I used Mrs. Dash, powdered garlic, a little sea salt and some fresh cracked black pepper.
Bake for approx 1/2 hour until internal temperature reaches 165 degrees.
Allow to rest for 10 minutes before slicing and serving.

 

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 540.8

• Total Fat: 33.0 g
• Cholesterol: 150.4 mg
• Sodium: 295.6 mg
• Total Carbs: 1.5 g
• Dietary Fiber: 0.5 g
• Protein: 56.4 g