Garlic and Leek Stuffed Pork Tenderloin
- 1 tablespoon coconut oil
- 4 cloves garlic minced
- 2 large leeks chopped (white and light green parts only)
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon chili powder
- sea salt and freshly ground black pepper to taste
- 1 1/2 pounds pork tenderloin
- Wooden toothpicks
- Preheat oven to 375 degrees.
- Melt the coconut oil in a large skillet over medium heat. Add next 5 ingredients (garlic through salt and pepper); cook for 3 to 5 minutes or until fragrant. Set aside.
- On a large cutting board or plate, place tenderloin. Using a sharp knife, butterfly pork lengthwise down the center (do not cut all the way through). Fill the butter-flied tenderloin with leek mixture then close and seal the open seam with toothpicks.
- Place pork in a roasting pan; bake for 45 minutes or until a meat thermometer registers 145 degrees.
- Remove tenderloin from the oven and allow it to rest for 10 minutes. Remove toothpicks, slice and serve warm.
SERVING SUGGESTION: Braised kale and steamed rutabagas mashed with ghee, salt, pepper and ground nutmeg to taste. NUTRITION: 268 Calories; 9g Fat; 37g Protein; 8g Carbohydrate; 1g Dietary Fiber; 111mg Cholesterol; 101mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.
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