Wild mushroom & spinach stuffed pork loin

Instructions

1. Lightly spray a deep frying pan with the calorie controlled spray, and cook the mushrooms over a medium-high heat until golden, about 3-4 minutes. You may need to add a splash of water to stop them burning. Turn the heat down and add the garlic, cooking for another minute. Stir in the soft cheese and allow to melt down, before adding the spinach and allowing to wilt. Stir through the breadcrumbs, season well and set aside.
2. Preheat the oven to 190c, fan 170c, gas mark 5. Make a cut lengthways through each pork tenderloin, leaving about 2cm on the underside and making sure you don’t slice right through. Open each one out like a book, then pound with a rolling pin or mallet to flatten out. Overlap a long edge of one of the pork tenderloins with the other. Spoon the filling onto the pork down the middle where the overlap is, and roll up tightly lengthways. Tie up with kitchen string at intervals along the fillet to help keep its shape.
3. Lightly spray a large non-stick pan with the calorie controlled spray, and brown the pork all over carefully, for about 3-4 minutes. Then, place in a roasting tin and roast for 35-40 minutes, until cooked through. Slice the pork into 6 rounds (you’ll have leftovers) and serve with wilted kale.