Vegetable Stuffed Pork Tenderloin

1. In large skillet, heat 1 tablespoon oil over medium heat. Add carrots and leeks; cook and stir 2 minutes. Add garlic; cook and stir 30 seconds. Add asparagus and mushrooms; cook and stir 3 minutes or until mushrooms release their moisture. Stir in spinach; cook 2 minutes or until spinach is wilted. Remove from heat; stir in breadcrumbs and thyme. Makes about ½ cup.

2. To butterfly pork, cut lengthwise down center of pork, leaving ½ inch uncut. Lay pork flat between plastic wrap on cutting board; pound to ½-inch thick with flat end of meat mallet. Remove plastic wrap; place vegetable mixture lengthwise down center of pork in 2-inch row. From long side, tightly roll pork around filling; secure with 3 wooden skewers.

3. Preheat oven to 375°. Sprinkle stuffed pork with salt and pepper to taste. In large skillet, sear stuffed pork in remaining 1 tablespoon oil over medium-high heat 4 minutes, turning once; transfer to rimmed baking pan. Roast 30 minutes or until internal temperature reaches 140° for medium-rare; let stand 10 minutes before slicing.

• 11 g Fat
• 3 g Saturated fat
• 76 mg Cholesterol
• 179 mg Sodium
• 6 g Carbohydrates
• 1 g Fiber
• 1 g Sugars
• 0 g Added sugars
• 29 g Protein