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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.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 330 kcal
Ingredients
- 1 lb pork tenderloin
- 2 tablespoons oil
- 3 slices provolone cheese
- ⅓ 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 ½ inch so you can open it like a book.
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Please plastic wrap over meat and pound thin to about ¼ - ½ 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.