Roasted Artichoke-Feta Stuffed Pork (for Diabetics) | dietplan101.com

This deliciously nutritious recipe is perfect for diabetics. The artichoke stuffed pork recipe combines a variety of nutritious ingredients with lean, moist pork to create a tasty meal.

This recipe serves 4.


Ingredients:

  • 1 lb (450 g) pork tenderloin
  • olive oil cooking spray
  • 1/8 tsp fine sea salt
  • 1/8 tsp lemon-pepper seasoning
  • 1/3 cup (80 ml) Chardonnay

For filling:

  • 1/2 pack (8-oz) artichoke hearts (drained)
  • 1 oz fat-free feta crumbled
  • 1 tbsp light mayonnaise
  • 1 tsp fresh oregano (finely chopped)
  • 1/4 tsp lemon-pepper seasoning
  • 1/8 tsp fine sea salt

Instructions:

  1. Preheat the oven to 450°F/230°C.
  2. Cut pork lengthwise in the center (but not through) to make it a flat piece, and then flatten it to 1/2-inch thick.
  3. Put all ingredients for filling in a food processor and process until fine.
  4. Spread the artichoke filling on half of the pork, and then fold it to form its original shape and tie it with a string.
  5. Spray the stuffed pork with olive oil and sprinkle with salt and lemon-pepper seasoning.
  6. Place pork the seam-side up on a rack in a baking pan.
  7. Roast in the preheated oven for about 20 minutes (ready when the internal temperature is 160°F/70°C).
  8. Remove, cover loosely with aluminum foil and let it rests for 10 minutes.
  9. Bring wine to a boil over medium-high heat in a saucepan and reduce it to 3 tablespoons.
  10. To serve, slice the stuffed pork into 1/2-inch slices and drizzle with a wine reduction.

Roasted Artichoke-Feta Stuffed Pork (Diabetic Recipe)

The artichoke stuffed pork recipe combines a variety of nutritious ingredients with lean, moist pork to create a tasty meal.
5 from 1 vote

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Cook Time 20 mins
Course Main Course, Side Dish
Cuisine American, Diabetic
Servings 4 servings
Calories 178 kcal

Ingredients
 
 

  • 1 lb pork tenderloin
  • olive oil cooking spray
  • 1/8 tsp fine sea salt
  • 1/8 tsp lemon-pepper seasoning
  • 1/3 cup Chardonnay

For filling:

  • 1/2 pack 8-oz artichoke hearts (drained)
  • 1 oz fat-free feta crumbled
  • 1 tbsp light mayonnaise
  • 1 tsp fresh oregano finely chopped
  • 1/4 tsp lemon-pepper seasoning
  • 1/8 tsp fine sea salt

Instructions
 

  • Preheat the oven to 450°F/230°C.
  • Cut pork lengthwise in the center (but not through) to make it a flat piece, and then flatten it to 1/2-inch thick.
  • Put all ingredients for filling in a food processor and process until fine.
  • Spread the artichoke filling on half of the pork, and then fold it to form its original shape and tie it with a string.
  • Spray the stuffed pork with olive oil and sprinkle with salt and lemon-pepper seasoning.
  • Place pork the seam-side up on a rack in a baking pan.
  • Roast in the preheated oven for about 20 minutes (ready when the internal temperature is 160°F/70°C).
  • Remove, cover loosely with aluminum foil and let it rests for 10 minutes.
  • Bring wine to a boil over medium-high heat in a saucepan and reduce it to 3 tablespoons.
  • To serve, slice the stuffed pork into 1/2-inch slices and drizzle with a wine reduction.

Notes

This recipe serves 4.

Nutrition

Calories: 178kcalCarbohydrates: 3gProtein: 26gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 76mgSodium: 405mgPotassium: 470mgFiber: 1gSugar: 1gVitamin A: 14IUVitamin C: 0.01mgCalcium: 18mgIron: 1mg
Keyword diabetic, pork
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