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Ingredients
1 lb pork tenderloin
2 tablespoons oil divided
3 slices provolone cheese
1/3 cup fresh chopped spinach
salt and pepper to taste
1 teaspoon of crushed garlic
8 oz of mushrooms sliced
1 tablespoon balsamic vinegar
1 large clove of garlic minced
2 tablespoons butter
1 teaspoon Better than Bouillon beef mixed with 1 cup water (or 1 cup beef stock)
1 tablespoon of heavy cream
Instructions
Preheat oven to 375 degrees F.
Cut pork tenderloin lengthwise but leave 1/2 inch so you can open it like a book.
Please plastic wrap over meat and pound thin to about 1/4 - 1/2 inch thick.
Sprinkle minced garlic and salt and pepper over meat.
Layer the cheese slices and then the spinach.
Tightly roll up lengthwise and secure with string or toothpicks.
Heat 1 tablespoon of oil in a pan and brown the meat about 5 minutes on each side.
Place in the oven and cook about 25 minutes.
In the meantime add butter and mushrooms to a large saute pan and cook for about 5 minutes.
Add the garlic and broth and cook for another 5 minutes until it reduces a bit.
Add the vinegar and mix well. Then add the cream and mix.
When meat comes out of the oven let sit for 10 minutes then pour mushroom sauce over top.
Serve immediately.
mashed cauliflower Pre-heat your oven to broil (or grill) settings to medium-high heat (about 200°C | 400°F).
Place potatoes in a large pot of salted water. Bring to the boil; cook, covered for 30-35 minutes or until just fork-tender. Drain well.
Lightly grease a large baking sheet or tray with cooking oil spray. Arrange potatoes onto the sheet and use a potato masher to LIGHTLY flatten the potatoes in one piece (not too hard or they will end up mashed).
Mix together the butter, garlic and parsley. Pour the mixture over each potato. Sprinkle with salt and pepper and lightly spray with olive oil spray.
Broil (or grill) until they are golden and crispy (about 10-15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.
To serve, season with a little extra salt and parsley, and serve immed
Diet Calendar Entries for 19 May 2018:
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874 kcal
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Fat: 76.05g | Prot: 37.52g | Carb: 7.34g.
Breakfast: Cal Eggs Extra Large Grade AA Eggs, Banquet Brown 'N Serve Country Sausage Links, Baby Spinach, Organic Valley Heavy Whipping Cream, Perfect Keto MCT Oil Powder. Dinner: Pork Loin (Tenderloin, Lean Only), Blue Cheese, Chunky Blue Cheese Dressing, Tomatoes, Iceberg Lettuce (Includes Crisphead Types). more...
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1855 kcal
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Activities & Exercise:
Bicycling (leisurely) - <10/mph - 20 minutes, Walking (slow) - 2/mph - 1 hour, Sitting - 2 hours, Resting - 13 hours and 40 minutes, Sleeping - 7 hours. more...
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