- 1 pound pork tenderloin
- 1/2 cup cooked wild rice
- 5 baby carrots, finely chopped
- 1/2 cup chopped mushrooms
- 1/2 teaspoon oregano
- 1/4 teaspoon garlic powder
- Nonstick cooking spray
Preheat oven to 375˚F. Cut tenderloin down the long side approximately 2/3 way through and spread open (butterfly style). Combine wild rice, carrots, mushrooms, oregano, and garlic powder in a small bowl. Spoon mixture into cut seam, then fold over to close. Seal with small skewers or tie with string (about 5 ties should do). Spray baking pan with nonstick cooking spray and add meat. Cook 30–40 minutes until meat reaches 160˚F when tested with a meat thermometer. Let rest 10 minutes before slicing.
Yield: 4 servings. Serving size: 4 ounces.
Nutrition Facts Per Serving:
Calories: 176, Carbohydrates: 5 g, Protein: 03 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 83 mg, Sodium: 76 mg, Fiber: 1 g
Exchanges per serving: 4 lean meat.
This recipe was created by Kathleen Stanley, a diabetes educator at Baptist Health Lexington in Lexington, Kentucky.