Heart-Healthy Porchetta
Indulge in the flavorful fusion of Italian tradition and healthy eating with this Heart-Healthy Porchetta recipe, a lightened-up take on the classic dish. Featuring lean pork tenderloin seasoned with aromatic garlic, fresh rosemary, sage, fennel seeds, and a zest of lemon, this recipe is packed with bold, herby flavors without the extra calories. Rolled and roasted to perfection, the tenderloin emerges juicy and tender, while maintaining a lower fat profile. Served alongside a vibrant spinach and cherry tomato salad lightly dressed with balsamic vinegar, this dish is a complete meal that’s as nourishing as it is delicious. Ready in just over an hour, this heart-healthy porchetta is the ideal choice for a satisfying dinner that doesn’t skimp on taste or nutrition. Perfect for those seeking high-protein, low-fat recipes, this porchetta pairs gourmet flavors with wholesome eating.
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Recipe Information
Ingredients
- 2 pounds Pork tenderloin
- 2 tablespoons Olive oil
- 4 Garlic cloves
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh sage
- 1 tablespoon Fennel seeds
- 1 tablespoon Lemon zest
- 1 teaspoon Ground black pepper
- 1 teaspoon Sea salt
- 5 cups Baby spinach
- 2 cups Cherry tomatoes
- 2 tablespoons Balsamic vinegar
Instructions
Preheat the oven to 375°F (190°C).
Finely mince the garlic cloves and chop the fresh rosemary and sage.
In a small bowl, mix the minced garlic, chopped rosemary, chopped sage, fennel seeds, lemon zest, ground black pepper, and sea salt.
Place the pork tenderloin on a cutting board. Rub the olive oil over the entire surface of the tenderloin.
Spread the herb and spice mixture evenly over the pork, pressing it gently into the surface.
Roll the tenderloin tightly and secure with kitchen twine at 1-inch intervals.
Place the rolled tenderloin on a roasting pan and roast in the preheated oven for about 45 to 50 minutes or until the internal temperature reaches 145°F (63°C).
While the pork is roasting, prepare a simple salad by tossing together the baby spinach, cherry tomatoes, and balsamic vinegar in a large bowl.
Once the porchetta is cooked, allow it to rest for 10 minutes before slicing.
Serve the porchetta with the fresh salad on the side.
Nutrition Facts
Calories |
1641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 5550 mg | 241% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 12.7 g | ||
| Protein | 231.6 g | 463% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 374 mg | 29% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 5181 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
