• 1 ⅞ lbs pork tenderloin (1 ⅛ lbs, 12 oz portions)
  • ⅓ cup olive oil
  • ⅔ cup shredded parmesan cheese
  • 2 ½ tbsp minced garlic
  • ½ tsp onion powder
  • 2 tsp italian seasoning
  • 1 ¼ cups spinach
  • 1 ¼ cups shredded mozzarella cheese
  • 1 ½ tbsp dijon mustard
  • 5 zucchinis
  • ½ tsp red pepper flakes


  1. Preheat oven to 400 degrees F. Grease a 9x13 baking dish.
  2. Cut pork tenderloin lengthwise nearly all the way through, so that you can open it like a book, leaving a “hinge” on the end. Brush flat surface with 5 tsp olive oil. Sprinkle with parmesan, 2 ½ tsp garlic, the onion powder, italian seasoning and a pinch of salt. Add spinach and shredded mozzarella in an even layer. Close like a book. Tie shut with kitchen twine if available. Spread mustard over the top.
  3. Place pork tenderloin in the prepared baking dish and bake 45 minutes, or until a meat thermometer reaches 145 degrees in the center.
  4. Meanwhile, with a vegetable peeler, spiralizer or sharp knife, shave zucchini lengthwise into thin ribbons.
  5. When pork is nearly ready, heat remaining 10 tsp olive oil in a skillet over medium heat. Add remaining 5 tsp garlic and the red pepper flakes and cook 1 minute. Add zucchini and stir to coat. Sprinkle with additional parmesan to taste.

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