My family loved this keto stuffed pork tenderloin with mushroom sauce because it was so tasty and plus it’s low carb (3.2g net carbs). The tender pork and creamy melted cheese are topped with a flavorful mushroom sauce to make a week night dinner taste special.
You might also like this keto lemon butter pork tenderloin
or these other keto pork recipes!
I had planned to use thinly sliced steaks I had in the freezer for this recipe. However coming out of the freezer they didn’t look so good so onto plan B.
I ended up using a pork tenderloin. Oh my goodness, this keto stuffed pork tenderloin with mushroom sauce was so so tasty!
My husband raved about it for 2 days. I loved it too but was also happy because it’s low carb (3.2g net carbs).
And if you ever need to make a delicious meal that is worthy of dinner guests, this is the keto recipe you should try. While it may look a little difficult, it’s really quite easy.
How to prepare and stuff pork tenderloin.
First cut the pork tenderloin into 2 pieces. Then take each piece and cut it lengthwise but not all the way through. Cut it just enough so that you can open it like a book.
Now use a meat mallet or heavy pan and pound the meat as thin as you can so that you can roll it up after you stuff it. (see top left pic below)
Next rub crushed garlic on the top and season with salt and black pepper.
Layer with cheese and spinach and then roll up. If you have cooking twine, use that to keep it closed. Otherwise use toothpicks. (see bottom right pic below)
I like to push the toothpicks through the meat so they lay flat. That way you can seal the opening shut when you sear the meat and the toothpicks won’t get in the way.
Below you can see how I how I did all this.
Let’s make this pork tenderloin with mushroom sauce recipe!
- Prepare the pork tenderloin by pounding it thin, layering the garlic, spinach and cheese and rolling it up. Keep the filling and the meat together with kitchen twine or toothpicks. (See instructions above for more details.)
- Add olive oil to a skillet and bring it to medium – medium high heat. Brown the meat on both sides. Start with the sealed side so you can sear it shut. Then flip and do the other side.
- If you use an oven safe skillet you can just then place it in the oven to bake. Otherwise transfer the meat to a baking dish and place in the oven to bake for 25 minutes or until the internal temperature is 145°F when using a meat thermometer. (source)
- To make the mushroom sauce add butter to a skillet using a medium heat. Place in the mushrooms and cook them until they are nice and browned.
- Then add beef stock, balsamic vinegar and garlic to the mushrooms. Bring to a simmer.
- Cook the sauce for a few minutes to reduce the liquid and at the end add the cream.
- Pour the mushrooms sauce over your meat when it comes out of the oven.
I don’t know what I liked better the stuffed pork tenderloin or the mushroom sauce. The mushroom sauce would go great on a steak or just about any other meat.
What keto recipes to serve with this dish.
If you want to keep this simple you can use some of the leftover spinach to make a chopped spinach salad or try this spinach and cauliflower rice pilaf. Both take little time to make.
Or you could go with some wide zucchini noodles. Use a potato peeler to make a wide noodle like in this dish. Or try this brussel sprouts with cauliflower and bacon side dish which is also nice.
Lastly you can add spinach to the mushroom sauce to beef it up a bit or mix the mushrooms sauce with cauliflower rice.
Recipe Tips & Notes
- Pound the meat as thin as you can as that will help it roll up. However if you don’t get it looking perfect, don’t worry because it will still be delicious.
- When you use toothpicks make sure to pierce both sides of the meat to keep it closed. Also make sure the toothpicks will lay flat in the skillet so you can sear and seal the meat shut. That will help keep the stuffing inside.
- I used provolone cheese but you could also try Swiss cheese or mozzarella. Also I used slices but you could use shredded cheese. It just might be a bit harder to roll though.
- If you are not keto, you could make egg noodles to go with this dish. You might even want to make extra mushrooms sauce to go over the noodles.
- You could also wrap this pork with slices of bacon to keep the meat closed and add even more flavor. Just take a few bacon pieces, start and one end wrap the meat, overlapping slightly as you go. You will probably need about 2 – 3 large bacon pieces to cover all the meat. Then sear both sides as you would with the regular recipe.
I always keep a pork tenderloin in the freezer for a delicious keto dinner like this. I buy them at Aldi and with just a few simple ingredients you have a wonderful hearty meal like this. Enjoy!
The nutritional content for 1 serving is: 330 calories / 18.5g fat / 3.3g carbs / 0.1g fiber / 36g protein = 3.2g net carbs
Keto Stuffed Pork Tenderloin with Mushroom Sauce (low carb)
My family loved this stuffed pork tenderloin with mushroom sauce and I loved that it was low carb. The tender pork and creamy melted cheese are topped with a flavorful mushroom sauce to make a week night meal more elegant yet still easy.
Ingredients
- 1 lb pork tenderloin
- 2 tablespoons oil
- 3 slices provolone cheese
- ⅓ cup fresh chopped spinach
- salt and black pepper to taste
- 1 teaspoon of crushed garlic
- 8 oz of mushrooms sliced
- 1 tablespoon balsamic vinegar
- 1 large clove of garlic, minced
- 2 tablespoons butter
- 1 teaspoon Better than Bouillon, beef mixed with 1 cup water (or 1 cup beef stock)
- 1 tablespoon of heavy cream
Instructions
- Preheat oven to 375 degrees F.
- Cut the pork tenderloin in half to make two pieces.
- Then cut each piece lengthwise but leave ½ inch so you can open it like a book.
- Place plastic wrap over meat and pound thin with a meat tenderizer to about ¼ - ½ inch thick.
- Sprinkle minced garlic and salt and pepper over meat.
- Layer the cheese slices and then the spinach.
- Tightly roll up lengthwise and secure with ktichen twine or toothpicks. Try to put the toothpices straight through the rolled side so they lay flat when you sear that side of the meat. (Sear that side first).
- Add the olive oil to a pan and bring it to a medium - medium high heat. Brown the meat about 5 minutes on each side. Make sure to start with the toothpick side to seal the meat shut.
- If using an oven safe skillet you can place the meat right in the oven and cook about 25 minutes until the internal temperature is 145°F. Otherwise transfer the pork to a baking dish and place in the oven.
- While the meat is baking, make the mushroom sauce. Add butter and mushrooms to a large saute pan and cook for about 5 minutes.
- Add the garlic and broth and cook for another 5 minutes until it reduces a bit.
- Add the vinegar and mix well. Then add the cream and mix.
- When meat comes out of the oven let sit for 10 minutes then pour mushroom sauce over top.
- Serve immediately.
Notes
The nutrtional information for 1 serving:
330 cals / 18.5g fat / 3.3g carbs / 0.1g fiber / 36g protein = 3.2g net carbs
Recipe Notes & Tips
- Pound the meat as thin as you can as that will help it roll up. However if you don't get it looking perfect, don't worry because it will still be delicious.
- When you use toothpicks make sure to piece both sides of the meat to keep it closed. Also make sure the toothpicks will lay flat in the skillet so you can sear and seal the meat shut. That will help keep the stuffing inside.
- I used provolone cheese but you could also try Swiss cheese or mozzarella. Also I used slices but you could use shredded. It just might be a bit harder to roll though.
- If you are not keto, you could make egg noodles to go with this dish. You might even want to make extra mushrooms sauce to go over the noodles.
- You could also wrap this pork with slices of bacon to keep the meat closed and add even more flavor. Just take a few bacon pieces, start and one end wrap the meat, overlapping slightly as you go. You will probably need about 2 -3 large bacon pieces to cover all the meat. Then sear both sides as you would with the regular recipe.
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Nutrition Information:
Yield: 4 Serving Size: 4 ServingsAmount Per Serving: Calories: 330Net Carbohydrates: 3.2g
Terry Marie Canaday
This was absolutely delicious, will make again.
Denise
I’m so glad you liked it!
judy
Can this be made the day ahead? Early in the morning or the day before? I have a full day tomorrow so would love to make it up today and cook tomorrow.
Denise
Hi Judy, I don’t see why not. You could prepare it up until it’s ready to brown in the pan. That is pound it out, add the layers and roll it up. Then brown and cook it when you are ready. You could probably also make the mushroom sauce ahead of time but I’m not sure if the cream will separate. It would still taste good though. Good luck!
Judy
Thanks Denise. I think I’ll give it a try, even the sauce. I just won’t add the cream until I reheat the sauce before serving.
Denise
Hope it works out!
Lisa
Can’t wait to make this tonight. I follow keto so I am going to omit the balsamic. Thanks for sharing!
Denise
Hi Lisa, how you like it!
Denise
I love this recipe! I’ve tried it with swiss cheese too. Last time I made it I didnt stuff it I butterflied it then added the spinach and cheese on top and cooked it open faced. The browned cheese was yum!
Denise
Hi Denise, so glad you liked it. I might have to try keeping it open faced like that! Thanks for coming back to comment!
Marla
Do you have to sear first? Or can you put together and right into oven?
Denise
Hi Marla, I like to sear it for the flavor and to try to seal it up so the filling doesn’t come out. But no you could just put it right in the oven I think. Let me know how it goes and I hope you like it!
Renee Scapini
I made this for my family tonight, we absolutely loved it !! Thank you for sharing the recipe!! 5 stars!!
Denise
Hi Renee, so glad you liked it! Thanks for taking the time to come back and comment!
Dawn
Hey if you don’t use a mallet or pan just cut a pocket down with a large butcher’s knife and go half one way and half the other. Pull through with your fingers at the other side to ensure the to opening meat. Brine in salt water for thirty minutes and wrap the provolone over the filling. You don’t have to tie or use toothpicks. A good chef taught me that trick. I never have slippery insides! Awesome recipe
Denise
Hi Dawn, thanks so much for that tip! I have a hard time keep it sealed but I’ll try your idea next time I make this. Take care, Denise
Kristin Z
Is the nutritional info for a certain serving size/ portion or is it for the entire 1 lb pork tenderloin?
Denise
Hi Kristin, it’s for 1/4 of the pork tenderloin. In the recipe card it says there are 4 servings. Hope that helps!
Allison
This was amazing! And surprisingly simple to make. I did almost everything exactly as written but used four slices of provolone instead of three (you can never have enough cheese!). My BF and I both loved it and have saved it for future use. The mushroom gravy was fantastic (this was my only other tweak – added about a tsp of corn starch to thicken). We will be making the gravy for other recipes, it was that good! We used the rest of the bag of spinach by sautéing in some garlic and olive oil as a side dish. Thank you for this recipe!
Denise
Hi Allison, so glad you liked it! Thanks for coming back to comment and sharing your tips. I haven’t made this in a while and the spinach sounds like a great addition.:)
Maria DePalma
It deserves 10 stars. I am in the third week of navigating the low carb terrain and was looking for a suitable recipe for stuffed Pork Tenderloin when I came across your recipe. I had just purchased a double pack of pork tenderloin and had made four freezer packs as each one would serve two portions. I defrosted one this morning and prepped it late in the day following your directions and WOW!….incredible! Thanks so much for sharing. I look forward to discovering more low carb recipes and retraining my metabolism back to when my mother fed me natural whole foods and we never gained weight eating natural full fat foods. Again, thanks for stirring up great memories of the past of my mom and all of s around a dinner table enjoying great tasting natural foods.
Denise
Hi Maria, so glad you liked it! We rarely ate junk or processed food growing up because they just didn’t have as much back then. I remember a friend bringing in hard bread sticks for lunch and I was so envious! Good luck on your low carb journey!
Danielle
Made this last night and it was delish! The addition of the balsamic to the mushroom sauce really made all the difference. Thanks for taking my mushroom “gravy” game to the next level. 🙂
Denise
Hi Danielle, so glad you liked it! I this sauce is good on burgers too. Thanks for coming back to comment!
Mel
What is the carb count, sodium, protein etc?
Denise
Hi Mel, I don’t count the sodium so not sure of that but here is my calculation which is posted right above the recipe card.
330 cals / 18.5g fat / 3.3g carbs / 0.1g fiber / 36g protein = 3.2g net carbs
Please let me know if you have any other questions.
Jason
Making this tonight for my wife so excited would it be ok if I useda variety of mushrooms besides just the one? Thanks for the great recipe and let you know how it turns out!!!
Denise
Hi Jason, sorry if this is too late, yes you can use what every mushrooms you like. I hope you and your wife enjoy it!
Patty Marks
Made this tonight. And just like everything else, it did not disappoint. My guys and I loved it. ❤️
Five stars!!!
Denise
Hi Patty,
So glad you liked it! Thanks for coming back and commenting!
Peggy
Hi. I’m going to make this for dinner. I don’t see where you used the second tablespoon of oil. Was butter substituted for oil in the sauce?
Denise
Hi Peggy,
I have no idea why I did that? 🙂 I would just use 1 – 2 tablespoons of oil to brown the meat. Keep the butter for the sauce. Sorry about that! Thanks for bringing that to my attention and I hope you enjoy it!
Felicia Dalton
Looks amazing! I hope to cook it tonight. Question. Do you use balsamic wine or vinegar? You mention both.
Denise
Hi Felicia, thank you for catching that. I used balsamic vinegar….I don’t even thing there is such a think as balsamic wine. I have no idea where I got that but thanks to you I fixed the recipe. I hope you enjoy it!
Jessica
This is yummy!!!!!
Tammy Saunders
I just found this recipe, but I have a 4 pound pork loin!! YIKES!! Should I cut it up? Make a huge one?
HELP!!
Denise
Hi Tammy,
First let me say that I used pork tenderloin which is more tender than the pork loin you have. Just wanted to let you know that. That being said I think you should cut the pork loin into pieces as you said. Not sure what the diameter is but hopefully you can pound it thin enough so you can roll it. As you can see I didn’t do such a great job of it but it was very tasty. I hope it works for you! Let me know if you have any other questions.
Carla
I made this tonight. Omg. This is amazing. It seemed like we had a meal at a fine resistant.
Denise
Hi Caral,
So glad you liked it! Thanks for coming back to comment….it made my day!
Madeline
Can you make any part of this ahead of time. I’m serving 20 people.
Denise
Hi Madeline,
I think you prepare the meat – pound, stuff and wrap up with twine – ahead of time. You could probably make the sauce ahead of time and just heat it up in the microwave and pour over the meat when it’s done. I have not done this but I don’t know why it wouldn’t work. Good luck!
Mike King
I have everything but beef broth. Any suggestions?
TY
Mike
Denise
You can use chicken, vegetable or mushroom broth if you have it. Those should work fine.
Good luck!
Rosanne
Have everything but provolone what other cheese would you select? Have white cheddar, Swiss and Italian blend.
Denise
Really any cheese that you like will work. I always like Swiss with mushrooms. But anything will work pretty much.
Eva Muschket
Thanks!
Chris
Made this recipe last night. It was delicious. The pork was so flavorful and the mushroom sauce tasted like something we had in Germany. Where has this website been all of my low carb life?? So many wonderful recipes that I want to try.
Denise
Hi Chris,
I’m so glad you liked it! Thank you for the kind words….you made my day!
Kimberly Baxter
Your recipes look amazing. Thank you for sharing
Denise
Thanks so much Kimberly!