loin12This is a quick and low-calorie dinner that hides a lot of vegetables. It takes so little time to prepare that you can do it after coming back from work with almost no effort. So if you can’t think what you should make for dinner, this is a great idea to make a colorful and tasty dish. The best way to serve it with is mashed potatoes so here is my little trick on how to them with fewer calories.  No one will notice, and at the same time you will put more vegetables on your plate.

Serving: 2
Preparation: 15 minutes
Cooking : 45 minutes
Calories for one serving:  650

1 1lb1oz/ approx ½ kg boneless pork tenderloin
4 cups of fresh baby spinach (or 1 cup frozen)
1 clove of garlic, minced
2 oz of blue cheese, crumbled or sliced
4 slices of prosciutto ham
1 tablespoon of canola oil
1 tablespoon of marjoram leaves
1 teaspoon of kosher salt
1 teaspoon of black pepper
1 teaspoon of dry garlic

2 small potatoes, peeled and quartered
4 cups of cauliflower florets/1 small head of cauliflower
¼ cup of skim milk
Pinch of cayenne pepper
Salt and pepper for taste

Begin with cutting the tenderloin into a tri-fold. Put the pork on a cutting board and using a sharp knife cut lengthwise on the long side of the pork about one third of the way up from the bottom of the loin as it sits on the board. Be careful not to cut it all the way through into 2 separate pieces. Then open it like a book.  Since you cut the loin one third of the way up from the bottom, you should have one side thicker than the other.  On that thicker side, make another cut lengthwise starting from the middle and going towards the outside and open the pork again. Cover it with a plastic wrap and, using a meat pounder, pound it gently to make sure it is evenly flattened.
Heat 1 teaspoon of canola oil in a skillet and add the chopped garlic. Sear it for 30 seconds and add the baby spinach. Sear it together until it wilts for 1 minute.
Start preparing the stuffing for the tenderloin. Place 4 slices of prosciutto on the pork and layer it with spinach and then blue cheese crumbles/slices. Carefully fold one slide of the loin over the stuffing, and then roll it onto the other side, closing the stuffing into the loin.
On another cutting board prepare 6 pieces of kitchen string and transfer the rolled tenderloin gently on them and tie them well. Cut off the excess of the string and sprinkle the tenderloin with salt, pepper, garlic and marjoram.
Preheat the oven to 375F/190C.
In a large skillet, heat 1 tablespoon of canola oil and add the pork. Brown on each side for about 10 minutes total on medium heat. Then transfer to an oven proof dish and put it in the oven and bake for approximately 45 minutes. Use the thermometer to check that the internal temperature doesn’t go above 140F/60C. Take it out of the oven and let it rest for few minutes while you can finish the side of potatoes and cauliflower.

Cauliflower and potato mash
When the tenderloin is in the oven prepare two pots with water. Transfer the peeled potatoes into one of them with one tablespoon of salt and start boiling them. Use a larger pot for boiling the cauliflower. Begin with boiling water and then add the salt and cauliflower florets. Cook both pots for about 15-20 minutes until the florets and potatoes are soft. Drain both pots of the vegetables and transfer them to a food processor.  Run the processor for about 1 minute.  If you’re using a hand blender, put the veggies in a large pot, and blend away until it’s to the consistency you like.
Add ¼ cup of the skim milk, pepper, pinch of cayenne pepper. Blend it all together with a wooden spoon and heat for about 2 minutes to release the excess water.
At some chopped spring onions at the end just before serving.


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