- 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
- Preheat oven to 400 degrees F. Grease a 9×13 baking dish.
- 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.
- Place pork tenderloin in the prepared baking dish and bake 45 minutes, or until a meat thermometer reaches 145 degrees in the center.
- Meanwhile, with a vegetable peeler, spiralizer or sharp knife, shave zucchini lengthwise into thin ribbons.
- 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.
Rich Jacobs is a Board Certified Integrative and Functional Nutrition Practitioner who specializes in resolving gut, insomnia, low libido, fatigue and fat issues. He uses a holistic approach and functional lab work to identify root causes such as hormone imbalances or gut pathogens that could be impacting your health.