My family loved this stuffed keto 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.
You might also like keto tomato asiago pork tenderloin dish.
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I had a package of thinly sliced steaks in the freezer that I intended to use 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 keto 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 keto Pork Tenderloin in a nutshell:
- cut the pork tenderloin 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 vinegar and garlic
- cook down and at the end add a bit of cream
- pour over your meat when it comes out of the oven.
The filling of this stuffed pork
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.
Preparing the pork tenderloin
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.
Cooking the meat and mushroom sauce
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 vinegar 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. Tonight I served it with a some festive cauliflower rice. 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)
Ingredients
- 1 lb pork tenderloin
- 2 tablespoons oil
- 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
Instructions
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Preheat oven to 375 degrees F.
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Cut pork tenderloin lengthwise but leave 1/2 inch so you can open it like a book.
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Please plastic wrap over meat and pound thin to about 1/4 - 1/2 inch thick.
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Sprinkle minced garlic and salt and pepper over meat.
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Layer the cheese slices and then the spinach.
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Tightly roll up lengthwise and secure with string or toothpicks.
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Heat oil in a pan and brown the meat about 5 minutes on each side.
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Place in the oven and cook about 25 minutes.
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In the meantime add butter and mushrooms to a large saute pan and cook for about 5 minutes.
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Add the garlic and broth and cook for another 5 minutes until it reduces a bit.
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Add the vinegar and mix well. Then add the cream and mix.
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When meat comes out of the oven let sit for 10 minutes then pour mushroom sauce over top.
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Serve immediately.
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.
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!