Pork Tenderloin Stuffed with Spinach, Prosciutto and Mozzarella Turkey Tenderloin Stuffed with Squash, Pecans and Cranberries

Pork Tenderloin Stuffed with Spinach, Prosciutto and Mozzarella

  • 1 1 lb. pork tenderloin
  • 1 oz. thin sliced prosciutto
  • 2 cups fresh baby spinach
  • 1 ½ oz. reduced fat mozzarella cheese
  • 2 Tbsp. chopped sun dried tomatoes
  • 2 Tbsp. lemon juice
  • 3 cloves garlic, minced
  • 1 teas. olive oil
  • ¼ teas. black pepper
  • 2 teas Dijon mustard
  • Salt and pepper to taste

Preheat oven to 425 degrees F. In a small bowl combine the minced garlic, ¼ teaspoon pepper, lemon juice, Dijon mustard and olive oil and mix well. Cut the tenderloin lengthwise in the center of the tenderloin and be careful not to cut all the way through the tenderloin. Open the tenderloin and cover the tenderloin with plastic wrap. Use a mallet to flatten the tenderloin to about ¼ inch thickness. Remove the plastic wrap and spread ½ of the garlic, mustard, oil mixture on the one side of the pork tenderloin. Layer the cheese, spinach, sun-dried tomatoes and prosciutto on top and press down gently. Top the first side of the pork tenderloin with the other side. Use cooking twine to hold the stuffed pork tenderloin together. Season the tenderloin with salt and pepper to taste and the remaining garlic, mustard and olive oil mixture. Place tenderloin on a rack in a shallow baking pan and place in preheated oven. Bake the tenderloin, uncovered, for 25-30 minutes or until a meat thermometer reads 160 degrees F. Transfer the tenderloin to a cutting board or serving platter. Tent the tenderloin with foil and allow the meat to rest for about 10 minutes before slicing the tenderloin into 8 slices.
Recipe makes 4 servings Estimated WW Smart points 4 per serving.

Turkey Tenderloin Stuffed with Squash, Pecans and Cranberries

  • 2 boneless turkey tenderloins (1/2 lb. each)
  • 1 ¼ cups butternut squash, diced
  • ½ cup fresh cranberries
  • 1 cup fresh baby spinach
  • 2 Tbsp. chopped pecans
  • ½ Tbsp. light olive oil
  • 1/3 cup chopped shallots
  • 2 cloves garlic, minced
  • 2 Tbsp. honey
  • 3 chopped sage leaves
  • Salt and pepper to taste

Place a large skillet over medium high heat and add the olive oil. When the oil is heated add the shallots and garlic. Reduce the heat to medium-low and sauté the shallots and garlic about 4-5 minutes or until garlic and shallots are golden. Add the butternut squash, cranberries, honey and 1 tablespoon of water to the skillet. Cover the pan. Reduce heat to low and cook these ingredients for 10 minutes. Add the spinach and salt and pepper to taste. Recover the skillet and cook for an additional 3-4 minutes. Set the skillet aside and allow the ingredients to cool. Stir in the pecans. Preheat oven to 375 degrees F. Cut a pocket in the sides of the tenderloins and be careful not to cut all the way through at the ends. Stuff each turkey breast with about ¾ cup of the squash mixture. Use cooking twine to tie each breast in 3 or 4 places. Heat an oven-proof skillet over medium-high heat.

Spray the skillet with cooking spray. Sear each turkey breast on each side for about 2 minutes per side. Pour 1 tablespoon of water into the skillet and cover the skillet tightly with foil. Place covered skillet in preheated oven and bake for 25 minutes. Remove turkey tenderloins from oven. Allow the turkey tenderloin to rest for 5 minutes. Remove the twine and slice each turkey breast into 4 slices. Spoon any pan juices over the turkey.
Recipe makes 4 servings. Estimated WW Smart points 4 per serving.