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Stuffed Keto Pork Tenderloin with Mushroom Sauce (low carb)

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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.

Closeup photo of a piece of stuffed keto pork tenderloin with mushroom sauce.

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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. 

 

 

Photo aerial view of stuffed keto pork tenderloin in the skillet and a white plate with a piece.

 

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. 

 

 

Photo of a piece of stuffed keto pork tenderloin on a white plate with skillet in background.

 

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

Photo of stuffed keto pork tenderloin in the skillet with mushroom 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

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.
4.8 from 5 votes
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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.
Course Main Course
Cuisine American
Keyword mushroom sauce, pork tenderloin, skillet dinner
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 330 kcal
Author Denise Wright (MyLifeCookbook.com)

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

  1. Preheat oven to 375 degrees F.
  2. Cut pork tenderloin lengthwise but leave 1/2 inch so you can open it like a book.
  3. Please plastic wrap over meat and pound thin to about 1/4 - 1/2 inch thick.
  4. Sprinkle minced garlic and salt and pepper over meat.
  5. Layer the cheese slices and then the spinach.
  6. Tightly roll up lengthwise and secure with string or toothpicks.

  7. Heat oil in a pan and brown the meat about 5 minutes on each side.

  8. Place in the oven and cook about 25 minutes.
  9. In the meantime add butter and mushrooms to a large saute pan and cook for about 5 minutes.
  10. Add the garlic and broth and cook for another 5 minutes until it reduces a bit.
  11. Add the vinegar and mix well. Then add the cream and mix.
  12. When meat comes out of the oven let sit for 10 minutes then pour mushroom sauce over top.
  13. Serve immediately.

 

Photo of keto stuffed pork tenderloin in the pan with text overlay.

 

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Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.

Comments

  1. Allison

    September 14, 2019 at 7:30 pm

    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!

    Reply

    • Denise

      September 16, 2019 at 6:39 am

      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.:)

      Reply

  2. Maria DePalma

    July 27, 2019 at 11:16 pm

    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.

    Reply

    • Denise

      July 29, 2019 at 7:44 am

      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!

      Reply

  3. Danielle

    July 1, 2019 at 12:18 pm

    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. 🙂

    Reply

    • Denise

      June 18, 2019 at 5:54 pm

      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.

      Reply

  5. Jason

    March 16, 2019 at 3:20 pm

    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!!!

    Reply

  6. Patty Marks

    February 18, 2019 at 6:25 pm

    Made this tonight. And just like everything else, it did not disappoint. My guys and I loved it. ❤️
    Five stars!!!

    Reply

  7. Peggy

    February 12, 2019 at 7:16 am

    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?

    Reply

    • Denise

      February 12, 2019 at 9:29 am

      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!

      Reply

  9. Tammy Saunders

    January 30, 2019 at 1:55 pm

    I just found this recipe, but I have a 4 pound pork loin!! YIKES!! Should I cut it up? Make a huge one?
    HELP!!

    Reply

    • Denise

      January 30, 2019 at 2:00 pm

      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.

      Reply

    • Denise

      October 15, 2018 at 11:51 am

      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!

      Reply

  14. Chris

    June 7, 2018 at 2:34 pm

    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.

    Reply

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