Ingredients
3clovesgarlic,crushed
2tbsplemon juice,freshly squeezed
2tspDijon mustard
1tspolive oil
¼tspground black pepper,fresh
1lbpork tenderloin
1½ozreduced fat mozzarella cheese,Polly-o
2cupsfresh baby spinach
2tbspsun dried tomatoes,chopped
1ozprosciutto,thin sliced
salt and fresh cracked pepper,to taste
Preparation
Combine crushed garlic, lemon juice, mustard, olive oil, and pepper. Mix well.
Cut a lengthwise slit down the center of the tenderloin to within ½- inch of the bottom. (Be careful not to cut all the way through).
Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within ½-inch of the bottom. Cover with plastic wrap, then flatten to ¼-in. thickness with a mallet.
Remove plastic wrap. Spread ½ of the garlic/Dijon mixture on the inside of the pork. Layer the cheese, spinach, sun-dried tomatoes, and prosciutto on top. Press down gently.
Roll up pork jelly-roll style, starting with a long side. Tie the roast at 1-½-inch to 2-inch intervals with kitchen string.
Season lightly with salt, and remaining garlic/Dijon mixture. Place on a rack in a shallow baking pan.
Bake, uncovered, at 425 degrees F for 25 to 30 minutes or until a meat thermometer reads 160 degrees F. Place under the broiler to brown the top for 5 minutes, then transfer to a serving platter or cutting board.
Let stand 10 minutes before removing the string and slicing. Slice into 8 pieces.
