Nutrition Facts
Serving Size | 1 |
Calories | 230 |
Total Fat | 12 g |
Saturated Fat | 4 g |
Sodium | 525 mg |
Total Carbohydrate | 3.5 g |
Dietary Fiber | 2 g |
Protein | 28 g |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Olive oil | 2 + 2 teaspoons |
Garlic, thinly sliced | 2 cloves |
Spinach, washed and dried | ½ pound |
Feta cheese, crumbled (about ½ cup) | 2 ounces |
Roasted red peppers, chopped | ¼ cup |
Salt | ¼ teaspoon |
Freshly ground pepper to taste | |
Pork tenderloin, trimmed and butterflied * | 1 pound |
Kitchen string |
*To butterfly pork tenderloin, cut lengthwise down the middle, but don’t cut all the way through. Open the halves as if it were a sub sandwich and cut each half the same way.