| 2 lb | Pork Loin, Tenderloin, separable lean only, raw | |
| 2 cups | Spinach, raw | |
| ⅞ cup 1 tbsp 2 tsp | Cream cheese, full fat | |
| 4 (ea. 0.11 oz) | Garlic, raw | |
| 1 pinch | Salt, Kosher salt, table salt | |
| 1 pinch | Pepper, black, ground | |
| 1 tsp | Olive Oil | |
| 42.71 oz | altogether (view nutrition facts) |
Preparation
- Serving size:7.10 oz (calculated)Notes: two thick slices of stuffed pork tenderloin, about 150 g (5 1/3 oz) raw tenderloin
- Temperature: 375 °F
- Chop the spinach and mince the garlic.
- In a bowl, mix together the softened cream cheese, chopped spinach and minced garlic.
- Season with salt and pepper.
- Along the length of the tenderloin, cut a slit. Make sure to not cut all the way through.
- Season the pork with salt and pepper all around.
- Grease an oven-safe dish with some oil.
- Place the tenderloin in the dish and fill the slit with the filling.
- Bake until done, about 20 minutes. If you have a meat thermometer aim for 145 F to 160 F (63 C to 71 C), depending on how done you like your pork.
- Remove from the oven and let rest for 5 minutes.
- Serve, for example with a side of vegetables or salad.
- You can store the dish in an airtight container for 3 days in the fridge or up to 6 months in the freezer. If possible, thaw overnight in the fridge. Reheat in the microwave or oven.
Meal Prep Tip
- Calorie count309 kcal
- % of calories by macros
Fat 50.8 % 157 kcal 17 g Net Carbs 3.6 % 11 kcal 2.8 g Dietary Fiber 0.3 % 1 kcal 0.3 g Protein 45.3 % 140 kcal 34.4 g - Approx. WW SmartPoints™8.5
- Cholesterol 136.4 mg
- Sodium 231.6 mg
- Fat 17.1 g
- Saturated Fat 8.8 g
- Trans Fat 0 g
- Carbohydrates 3.1 g
- Dietary Fiber 0.3 g
- Total Sugars 1.5 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 34.4 g
- Calcium 57.9 mg
- Iron 1.8 mg
- Magnesium 52.7 mg
- Potassium 717.2 mg
- Zinc 3.1 mg
- Vitamin A (Retinol Equivalents) 163.2 mcg
- Vitamin B12 0.9 mcg
- Vitamin C 3.4 mg
- Folate 22.8 mcg
- Folic Acid 0 mcg