Growing up my mom always served a really nice meal on Sunday. She felt that it was always smart to end/start the week on a good note. I woke up Sunday morning craving a nice meal. I searched the internet and was determined to make a pork tenderloin recipe. I don’t experiment much with pork, but with a lack of plans today, I tried it out.
I found this link for an herb & garlic, cream cheese and bacon stuffed pork tenderloin… hints the name “wife me up.” This pork was REAL GOOD. From the title it probably doesn’t sound like this recipe would be very healthy, but the blog that I got the recipe from (Drizzle Me Skinny) focuses on weight watcher approved meals.
- 1lb raw pork tenderloin
- ¼ cup light cream cheese, softened
- 2 slices low point bacon (I used Market pantry center cut from Target, 2 slices is 1sp)
- 1 glove of garlic, diced
- 1 tsp natural herb seasoning (or similar)
- Juice from ½ lemon
- ½ tsp rosemary
- ½ tsp sage
- ½ tsp oregano
- ½ tsp natural herb seasoning
- Dash of salt & pepper
- Cook your bacon slices and drain, chop up into small piece.
- Preheat oven to 350F.
- In a small bowl mix your cream cheese, bacon pieces, garlic and 1 tsp herb seasonings.
- Using a sharp knife cut open your pork tenderloin.
- Spread your cream cheese mixture into the middle of the pork, close your tenderloin and seal with either toothpicks or meat rope.
- Use a brush and brush on your fresh lemon juice. In a small bag mix your rosemary, sage, oregano and herb seasonings, add in a dash of salt & pepper. Shake up and sprinkle over your pork loin covering as much as you can.
- Spray a piece of foil with some cooking spray and lay tenderloin in foil, wrap so pork is sealed in foil. Place on a baking sheet.
- Bake in oven for approx 40 minutes. Cut into 1oz pieces. Serves 4-4oz serving
Calories 172…Fat 5.5g..Saturated fat 2.7g…Carbs 1g…Fiber 0g…Sugars 1g…Protein 26g
I paired the pork with Weight-Watcher twice baked potatoes coming in at only 88 calories and some steamed asparagus!
3 large baking potatoes
1/2 cup fat-free reduced-sodium chicken broth
1 cup 2% Milk Shredded Sharp Cheddar Cheese, divided
1/3 cup thin green onion slices
1/4 cup Light Sour Cream
1 teaspoon Dijon Mustard
1/4 teaspoon paprika
Heat oven to 400 degrees F.
Pierce potatoes in several places with tip of sharp knife. Bake 1 to 1-1/4 hours or until tender. Immediately cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells.
Beat potato pulp, broth, 1/2 cup cheese, onions, sour cream and mustard with mixer until well blended. Spoon into shells; top with remaining cheese and paprika.
Bake 20 minutes or until heated through.
Makes 6 Servings
Per Serving: 88 Calories; 1g Fat; 2.5g Protein; 17.3g Carbs; 2.3g Fiber
- Place water in the bottom half of a steamer pan set. Add minced garlic, and bring to a boil.
- Trim the dry ends off of the asparagus. If the spears are thick, peel them lightly with a vegetable peeler. Place them in the top half of the steamer pan set. Steam for 5 to 10 minutes depending on the thickness of the asparagus, or until asparagus is tender.
Why this meal works:
The meal is low in calories, carbs and sugar, but is really high in protein.
Jake and I have a busy week this week. I food prepped the meal for Sunday-Tuesday night. I put them in these containers from amazon.