1 pound pork tenderloin
1/2 cup cooked wild rice
5 baby carrots, finely chopped
1/2 cup chopped mushrooms
1/2 teaspoon oregano
1/4 teaspoon garlic powder
Nonstick cooking spray
Preheat oven to 375˚F. Cut tenderloin down the long side approximately 2/3 way through and spread open (butterfly style). Combine wild rice, carrots, mushrooms, oregano, and garlic powder in a small bowl. Spoon mixture into cut seam, then fold over to close. Seal with small skewers or tie with string (about 5 ties should do). Spray baking pan with nonstick cooking spray and add meat. Cook 30–40 minutes until meat reaches 160˚F when tested with a meat thermometer. Let rest 10 minutes before slicing.
Yield: 4 servings
Preparation time: 10 minutes PT10M
Cooking time: 40 minutes PT40M
Serving size: 4 ounces
Nutrition Facts Per Serving:
Calories: 176
Carbohydrate: 5 g
Protein: 03 g
Fat: 4 g
Saturated fat: 1 g
Cholesterol: 83 mg
Sodium: 76 mg
Fiber: 1 g
Exchanges per serving: 4 lean meat
Carbohydrate choices: 0