Healthy Holiday Stuffed Mushroom Pork Tenderloin with Fresh Parsley



  • 5 tablespoons extra-virgin olive oil, plus more for brushing
  • 4 slices bacon, chopped
  • 8 ounces cremini mushrooms, thinly sliced
  • Kosher salt and freshly ground pepper
  • 1 clove garlic, finely chopped
  • 1 tablespoon breadcrumbs
  • ½ cup chopped fresh parsley
  • 2 pork tenderloins (2 to 2½ pounds total), trimmed
  • ½ teaspoon grated lemon zest


Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.

Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.

Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.

Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.

Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.

Spinach & Mushroom Frittata



  • 2 tablespoons extra virgin olive oil
  • 1 10oz bag pre-sliced mushrooms
  • 1 16oz bag spinach
  • kosher salt and freshly ground pepper
  • 2 garlic cloves, minced
  • 6 whole eggs and 4 egg whites
  • 1/4 cup grated Paresan
  • 2-3 tablespoons low-fat milk


Heat 1 tablespoon of the olive oil over medium-high heat in a 12-inch nonstick skillet and add the mushrooms stirring and tossing often. Cook about 3-4 minutes until they begin to sweat. Add salt, pepper and garlic and stir together until the garlic is aromatic. Cook no more than 1 minute. Add the spinach a 1 cup at a time and stir until wilted. Turn up the heat and let any excess liquid evaporate from the pan, then remove from the heat.

Beat the eggs in a large bowl. Stir in salt and pepper to taste. Add the milk and mushroom mixture. Add Parmesan and stir.

Heat the remaining olive oil over medium-high heat in the skillet until hot. Pour in the egg mixture, scraping all of it in with a rubber spatula. Swirl the pan and distribute the eggs and filling evenly. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes.Once a few layers of egg have cooked, then turn off the heat down to low, cover. Cook 10 minutes shaking the pan once in a while to loosen the eggs at the bottom of the pan. Tilt the pan so that the bottom doesn’t burn. It will turn golden brown. The eggs should be done although the top layer will not. Heat the broiler and place frittata on the top for 1-2 minutes. Watch closely because you do not want to burn. Remove from heat and allow to cool for a few minutes. Loosen the edges with a spatula and carefully slide off of the pan and cut into wedges.