Lean Stuffed Pork Tenderloin

Pork Tenderloin Directions:

1. Remove skin from pork tenderloin. Cut a slit down the long end of the tenderloin, making sure not to cut all the way through.
2. Open tenderloin like a book, cover it with a sheet of plastic wrap, and pound with the flat side of a meat mallet until 1/2” thick without tearing through the meat.
3. Spread the mushroom mixture evenly over the surface of the tenderloin, leaving 1/2” at the borders.
4. Roll tightly, starting with the long end (hot-dog style), and secure the ends with 6-7 toothpicks. Poke toothpicks through parallel to each other to create a flat cooking surface.
5. Season all over with a pinch of salt and black pepper for taste.
6. Spray an oven-safe large skillet with zero-calorie nonstick cooking spray.
7. Once the pan is hot, place tenderloin in the skillet (toothpick-side down) and sear for about 2 minutes per side (6-8 minutes total). Transfer the skillet with the tenderloin to the oven and bake at 400  ̊F for 18-20 min or meat is 145-150  ̊F.