Keto Stuffed Pork Tenderloin

Food & Home, Rachel Maria's Recipes

Last night, I made a delicious pork loin stuffed with creamy goodness. Best part? Aside from it being one of Scott’s new favorites. (That’s a feat, in and of itself.) This recipe is low-carb and keto friendly! 

Keto Stuffed Pork Tenderloin

Since the new year has begun, I’ve been keeping my commitment of eating cleaner. Drinking more water. Cutting down on evening snacking, etc. The problem was that I was eating a lot of carbohydrates. Too many to see a positive difference in the way my clothes fit or on the scale. I actually gained a few pounds!

So, I decided to cut down on the carbs. I wouldn’t say that I’m doing a strict Keto diet. But, I’ve been inspired by other Keto recipes. As you know, I love creating my own. I’ve been on a “stuffed meat” kick. It just is the perfect way to marry delicious flavors with protein. 

Rather than using stuffing or bread crumbs, I believe grated cheese creates a great texture along with superb flavor! My theory is that you can use anything you want to create a stuffing. Just try to determine if you would eat certain things together. For example, I love cranberries and cheese and nuts in my salad. So, these three things would go perfectly fine in a stuffing blend.

Keto Stuffed Pork Loin
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I also consider what I have on hand. For this pork loin, I had fresh portabella mushrooms. Bacon. Fresh basil. Grated cheese. And, garlic, of course. I also used a food processor to blend the stuffing ingredients into a creamy, hummus-consistency type of mixture. But, you do NOT have to do that. You can just omit the cream cheese part from the recipe, because that is what helps give it a spinach-dip, hummus type of texture. I hope that makes sense!

Keto Stuffed Pork Loin

Keto Stuffed Pork Loin

Also, if you’ve never stuffed a pork loin, it’s really no sweat! Simply slice through the center (long ways) not quite all the way through. Then, open it. Like a book! And, pound it until it is 1/4″ to a 1/2″ thick. That’s the important part.

Keto Stuffed Pork Loin

Keto Stuffed Pork Loin

Keto Stuffed Pork Loin

You can certainly use wax paper so meat pieces don’t go flying! But, I was running low on it. (You kinda need to replace it in sections because the meat pounder will start to tear it apart.)

Keto Stuffed Pork Loin
This is the blended mushroom and bacon mixture. I added cream cheese to make it smooth. But, you do NOT need to blend the ingredients at all. You do want to add the fresh basil leaves across the top before you roll it up.
Keto Stuffed Pork Loin
After it’s rolled up with the filling, you can secure the stuffed loin with toothpicks or cooking twine.
A perfectly cooked pork loin has an internal temperature of 150F. Remove it from your oven at 140 and cover with foil. It will continue to rise to 150!

I was going to make a balsamic reduction to go over the pork loin, after it was removed from the oven. But, last night was too busy and I was starving by the time this came out of the oven. Thankfully, it was soooo tender. There really is no need for a glaze on top. 

I originally put this recipe together on my Instagram Stories. (Are you following me, yet? If not, you’re missing out on all the fun food demos!) Anyway, it came out delicious! BUT, I should have used less cream cheese. Don’t worry, though. I made the adjustment for this recipe. So, your Keto Pork Loin should come out PERFECT. And, I guarantee that you will love the flavor. It’s that good! Enjoy!

Keto Stuffed Pork Tenderloin

Food & Home, Rachel Maria's Recipes

Servings: 6-8

Keto Stuffed Pork Tenderloin

Ingredients

  • Boneless Pork Loin (1.5-2lbs.)
  • 1/4 lb. thick bacon, chopped
  • 6 oz. sliced portabella mushrooms (you can use 8oz. but you may have leftover filling)
  • 3 large garlic cloves, chopped fine
  • olive oil
  • 3 T cream cheese
  • 1/4 cup grated cheese
  • black pepper (for stuffing mixture)
  • fresh basil (8-10 leaves), chopped
  • salt, black pepper, and garlic powder (for meat)

Instructions

  1. Heat bacon in skillet. (A little olive oil is optional.) After a few minutes add garlic. Followed by mushrooms.
  2. Remove from heat once bacon is cooked (not overdone) and mushrooms and garlic are softened.
  3. Add contents to a food processor, along with cream cheese, grated cheese, and black pepper. Pulse only long enough to make a "hummus-like" consistency.
  4. Slice the pork loin down the center without going all the way through. Open it like a book.
  5. Use a meat tenderizer/pounder to flatten the pork loin to about 1/4-1/2".
  6. Spread the mixture along the top. Then, sprinkle the chopped basil.
  7. Carefully roll the pork loin and secure with toothpicks or twine.
  8. (You can cover it and leave in fridge for several hours if necessary.)
  9. Preheat oven to 350°F
  10. Using a cast iron skillet, over a medium-high flame, add a little olive oil.
  11. Brown sides of pork loin, carefully. The twine or toothpicks should remain secure.
  12. Transfer the pork loin (in the skillet) to the oven and bake until pork loin is 140°F
  13. (20-25 minutes per pound.)
  14. Cover with foil and let the meat rest for at least 15 minutes before slicing and serving. This is where the temperature will continue to rise to 145-150! That's the PERFECT temperature for a tender pork loin.
  15. OPTIONAL: Add 2 T butter and 1/4 cup balsamic vinegar to the skillet (with the pan drippings) and simmer over a low flame until it thickens. This will make a delicious reduction to pour over the meat once it is sliced.
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Rachel Scheyer

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