posted by CookingNewbie 10-21-101 7:33 PM
* Exported from MasterCook *
Stuffed Pork Tenderloin
Recipe By : Carol Williams{from Woman's World magazine & adapted}
Serving Size : 4 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
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4 ounces fresh mushrooms -- divided
1 1/2 pounds pork tenderloin
1/2 teaspoon salt -- divided
1/4 teaspoon pepper -- divided
7 ounces roasted red peppers -- jar, canned, drained
1/4 cup chopped fresh parsley
2 tablespoons Atkins Bake Mix -- or soy flour
2 tablespoons olive oil
3 cloves garlic -- minced
1 cup chicken broth
2 tablespoons dry white wine -- or sherry
Finely chop 2 ounces of the mushrooms; slice remaining 2 ounces, set aside.
Cut the tenderloin almost in half lengthwise leaving a 1/2" hinge. Open in a single layer on surface. Pound to 1/4" thickness, sprinkle with 1/4 tsp. salt & 1/8 tsp. pepper. Top with the roasted red peppers in a single layer; sprinkle with parsley & chopped mushrooms. Starting with the long side, roll up jelly-roll fashion, secure with string. Combine remaining salt & pepper with the bake mix; coat pork in this mixture & reserve the excess.
In a non stick skillet heat the olive oil over medium high heat. Add the pork & brown well, 1-2 minutes per side; adding garlic during the last minute of browning. Add the broth; sprinkle with the remaining flour. Reduce heat to medium; cover & simmer for about 20 minutes{160*F}. Remove pork from skillet; keep warm.
Increase heat to medium high; bring pan juices up to a boil. Add sliced mushrooms & the wine or sherry; cook until slightly thickened. If desired stir in 1 T. butter or heavy cream for a richer, thicker gravy. Serve over servings of the pork loin.
Per serving:6.4 minus 1.8 gr. fiber= 4.6 carbs & 42 grams protein.