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