Stuffed Zucchini and Pork Tenderloin

Posted at 10:29 PM, Nov 09, 2012
and last updated 2013-02-20 12:51:21-05

1 Meijer Pork Tenderloin (a great option would be the Meijer Italian Herb Pork Tenderloin)
½ tablespoon black pepper
½ tablespoon salt
¼ cup Meijer Shredded Mozzarella
3 Tablespoons balsamic glaze
1 ½ teaspoons rubbed sage
1 teaspoon dill
½ red bell pepper, small dice
1 Portobello mushroom, small dice
4 large zucchinis
¼ cup Panko bread crumbs
1 egg white

Cooking Instructions:
Begin by mixing together the diced red bell pepper, diced mushroom, Panko bread crumbs, salt, pepper, dill, sage, and egg white. In order to shape the zucchini cut off the ends of each zucchini. Place the zucchini standing up on one of the flat ends. Then slice ¼ of the way through length wise. Lay the zucchini down with the length wise cut facing up. Using a melon baller remove the center of the zucchini so that you have thick enough sides and ends to hold the stuffing. Season the pork with salt, pepper, and sage if using unseasoned tenderloin. Place the tenderloin in the oven and cook according to the instructions. While the pork is the oven fill the zucchini with the stuffing, top with mozzarella, and place on a baking sheet. Once the pork has approximately 15 minutes left place the zucchini in the oven. Once the zucchini is slightly tender and the cheese is melted remove from the oven (about the 15 minutes). Before serving drizzle the pork and zucchini with balsamic vinegar.