Here is one of those surprising dishes that appears complicated and elegant, yet it is incredibly simple to put all the details together. Stuffed pork tenderloin is not your everyday one-pot meal, but if you are entertaining guests or hosting a holiday party, you will want to increase your level of kitchen expertise and show off those cooking skills – that means learning how to butterfly a pork loin. You can ask your favorite butcher to do it for you, but somehow it is so much tastier (and rewarding) when you learn how to do it on your own.
Take your freshly purchased pork tenderloin and make one long cut all the way down the center, being careful not to go all the way through. Open the piece of meat up, lay it flat and get ready to pound it to your desired thickness with a meat mallet. In the next step you will begin to layer your pancetta, or prosciutto, on top of the 1/2″ thick pork loin, then add the already cooked spinach, mushroom and coconut cream mixture. Roll it up tightly with twine (this takes some practice too!) and into the oven it goes. It couldn’t be any easier to make a sophisticated roast.
Now what to serve it with, that is always the question. If it is joyful festiveness that you are after, then may we suggest a side of balsamic roasted carrots and green beans? Or if your goal for the day is extremely low-carb, then baked portobello mushrooms are the quintessential match.
Keto Stuffed Pork Tenderloin Recipe
Protein: 37g / %
Carbs: 21g / %
Fat: 24g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 lb. pork tenderloin
- 5 slices pancetta
- 3 to 4 cups spinach
- 1 cup mushrooms, sliced
- 1/2 onion, minced
- 2 garlic cloves, minced
- 1/4 cup coconut cream
- 4 tbsp. ghee or coconut oil
- Sea salt and freshly ground black pepper
- Preheat oven to 425 F.
- Butterfly the pork by making a deep incision down the length of the tenderloin; do not cut all the way through. Open the meat like a book so the tenderloin lies flat.
- Pound out the the tenderloin to 1/2 inch thickness using a meat tenderizer, and lay slices of pancetta over the pork to cover the surface.
- Melt 2 tbsp. ghee in a skillet, add the onion and garlic, and cook 1 to 2 minutes.
- Add the mushrooms and cook another 2 to 3 minutes.
- Mix in the coconut cream and season to taste.
- Add in the spinach and cook until wilted 2 to 3 minutes more; set aside.
- Top the pork and pancetta with the spinach-mushroom mixture, and roll up the pork tightly.
- Secure the pork with toothpicks or cooking twine.
- Season the outside of the pork to taste with sea salt and freshly ground black pepper.
- Melt the remaining ghee in a skillet over high heat in a oven proof skillet.
- Brown the pork 1 to 2 minutes per side, then place in the oven.
- Bake 20 to 25 minutes, or until cooked through, and let rest 4 to 5 minutes before slicing.