South Beach Pork Tenderloin (revised)

This is a revised version of a recipe I found on the South Beach diet website.   The recipe should be OK for all phases.

Also borrowed the photo.... Mine doesn't look quite as fancy!

Sage and Rosemary Pork

Ingredients:
For Filling:

• 1/2 cup cooked spinach (if frozen, thaw and squeeze out water)
• 2 tablespoons chopped parsley
• 1 1/2 tablespoons dried or chopped fresh sage -or- thyme leaves
• 1 tablespoon dried and crushed or chopped fresh rosemary
• 3 cloves garlic, minced
• 2 teaspoons Dijon mustard
• 2 tablespoons plain nonfat yogurt
• 2 tablespoons part-skim ricotta cheese 

You can use 1/4 c yogurt OR ricotta cheese if you're missing ingredients.  Ricotta can also be substituted with low-fat/nonfat cottage cheese

• 1 tablespoon grated or shredded Parmesan or Romano cheese
• 2 tablespoons (1/8 cup) chopped walnuts - OMIT if you eat nuts as part of a snack or other meal.
• Salt and Pepper to taste

For Pork Roast:

• 2 pounds Pork Tenderloin (often when purchased, 2 lbs is actually 2 tenderloins and the filling mix will be enough for 2.  Alternatively, you can use a 2 lb center cut loin roast)
• 1 teaspoon extra-virgin olive oil
• Salt and Pepper to taste
• OPTIONAL - Fresh sage leaves, for garnish
• OPTIONAL - Rosemary sprigs, for garnish

Instructions

1. Preheat the oven to 350°F.
2. While oven is heating, make your filling.  In a bowl, combine filling ingredients - spinach, parsley, sage/thyme, rosemary, garlic, mustard, yogurt/cheese, nuts, & salt and pepper (about 1/4 tsp each).
3. Once Filling is combined, set aside and butterfly the loin (s).

   If you need help with the butterflying, click HERE for an easy step by step - with photos - guide to butterflying a tenderloin

4. Sprinkle the top side of the butterflied loin with salt and pepper. Spread the filling evenly across the loin, leaving a 1-2-inch border along the edge where you made the first cut.
5. Beginning at the opposite edge, roll the loin up to wrap the filling. Place seam side down (make sure seam is touching the pan).  If you're concerned that the loin won't hold it's shape, you can tie kitchen twine around loin(s).
6. Once rolled, rub the loin with the oil and sprinkle with salt and pepper. Place the loin in a small roasting pan and position on the center rack of the oven. Roast for 1 hour, or until a thermometer inserted in the center registers 155°F and the juices run clear.
7. Once loin is fully cooked, remove from oven and let stand for 10 minutes before carving. Remove the kitchen twine before serving. Garnish with the sage leaves and rosemary sprigs.

   If you're concerned about slices unrolling while slicing, the original recipe suggested you skewer the roast every 1/4 inch with wooden picks along the edge where the roll ends. Slice crosswise between the wooden picks and tie.