Chestnut & Brussels Sprout Stuffed Pork Tenderloin
|Pork tenderloin||1 Large, split lengthwise|
|Cooked brussels sprouts||1 Cup (16 tbs), chopped|
|Cooked shelled chopped chestnuts||1⁄2 Cup (8 tbs) (Italian Variety)|
|Melted butter/Margarine||3 Tablespoon|
Lay tenderloin out flat and sprinkle both sides with salt and pepper.
Mix remaining ingredients and spread on meat.
Roll up crosswise and tie.
Put on rack in baking pan and bake in preheated very hot oven (450°F.) for 15 minutes.
Reduce heat to slow (325°F.) and bake for 1 hour, basting occasionally with pan liquid.
Untie and slice.
Calories 277 Calories from Fat 102
% Daily Value*
Total Fat 11 g17.6%
Saturated Fat 5.4 g26.8%
Trans Fat 0.1 g
Cholesterol 124.3 mg41.4%
Sodium 151 mg6.3%
Total Carbohydrates 6 g1.9%
Dietary Fiber 1.2 g4.6%
Sugars 1.4 g
Protein 36 g72.5%
Vitamin A 7.9% Vitamin C 47.1%
Calcium 2.6% Iron 12.1%
*Based on a 2000 Calorie diet