My family loved this stuffed pork tenderloin with mushroom sauce and I loved that it was 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 meal special yet still easy.
I had a package of thinly sliced steaks in the freezer that I intended to this recipe with. However when I took them out of the freezer they didn’t look so good so plan B. I had a pork tenderloin to make my creamy pork & apples dish but thought I’d use it instead for this stuffed pork tenderloin with mushroom sauce. Oh my it was good! My husband raved about it for 2 days. I was happy because it’s low carb (3.2g net carbs) and he was happy because it was so tasty. I have another pork tenderloin so I think I’m going to make it again next week!
Stuffed Pork Tenderloin in a nutshell:
- cut the pork loin lengthwise but not all the way through so that you can open it like a book
- pound flat with a meat tenderizer and as thin as you can so you can roll it up better
- rub crushed garlic on the inside along with salt and pepper.
- layer with cheese and spinach and then roll up using kitchen twine or toothpicks.
- brown the meat on both sides in an oven proof skillet
- place it in the oven to bake and then start your mushroom sauce
- saute mushrooms in butter and add beef stock, balsamic wine and garlic
- cook down and at the end add a bit of cream
- pour over your meat when it comes out of the oven.
It’s a very simple recipe as the filling is only provolone and spinach and some crushed garlic rubbed on the inside. The hardest part is keeping the meat together. I didn’t have any kitchen twine and used toothpicks unsuccessfully. As you an see it didn’t really matter much. It still tasted great and didn’t look all that bad.
So all you need to do is cut the pork loin lengthwise but not all the way through. Just enough so that you can open it like a book and then pound flat with a meat tenderizer like this. You can all use a heavy pan but the mallot is much easier. You want to pound it as thin as you can so you can roll it up better. Then rub crushed garlic on the inside along with a sprinkle of salt and pepper. Layer with cheese and spinach and then roll up. If you have kitchen twine, use that to keep it closed. Otherwise use toothpicks.
Next you brown the meat on both sides in an oven proof skillet. Place it in the oven to bake and then start your mushroom sauce. I use Better than Bouillon to make my beef stock because it has so much flavor. But you can use beef stock instead. Saute some mushrooms in butter and add some beef stock and balsamic wine and garlic. Let that cook down and at the end add a bit of cream and pour over your meat when it comes out of the oven.
Stuffed Pork Tenderloin with mushrooms sauce
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. I always keep a pork tenderloin in the freezer for recipes like this. I buy them at Aldi and with just a few simple ingredients you have a wonderful hearty meal like this. I served it with a some festive cauliflower rice and the recipe will come next week. I hit a home run with these dishes. Enjoy! The nutritional content for 1 serving is:
330 cals / 18.5g fat / 3.3g carbs / 0.1g fiber / 36g protein = 3.2g net carbs
Stuffed Pork Tenderloin with Mushroom Sauce (low carb)
- 1 lb pork tenderloin
- 2 tablespoons oil divided
- 3 slices provolone cheese
- 1/3 cup fresh chopped spinach
- salt and 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
Preheat oven to 375 degrees F.
Cut pork tenderloin lengthwise but leave 1/2 inch so you can open it like a book.
Please plastic wrap over meat and pound thin to about 1/4 - 1/2 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 string or toothpicks.
Heat 1 tablespoon of oil in a pan and brown the meat about 5 minutes on each side.
Place in the oven and cook about 25 minutes.
In the meantime 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.
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