Keto Mushroom Spinach Stuffed Pork Loin
{Low Carb, Ketogenic, THM:S, Grain Free, Gluten Free}
A tender pork loin stuffed with ketogenic mushroom and spinach, Keto Mushroom Spinach Stuffed Pork Loin is a crowd-pleaser!
Here's what you'll need…
4 T Olive Oil
1 lb Mushrooms, chopped
6-8 cup raw Spinach, chopped
4 T Garlic in Olive Oil
1 tsp. Thyme
1 tsp. Soy Sauce or Coconut Aminos
6 oz Cream Cheese (sub Kite Hill for DF)
½ cup Pork Dust
3-lb Pork Tenderloin
2 T Dijon Mustard
Salt & Pepper, to taste
Directions:
Preheat oven to 450 degrees.
To Make The Filling: Heat the olive oil in a large skillet over medium heat. Add the mushrooms, soy sauce (or coconut aminos), and garlic, and cook about 5 minutes, until the mushrooms are just starting to soften.
Add the chopped spinach to the skillet and cook until the spinach wilts. Remove the skillet from the heat and stir in the cream cheese, pork dust, and thyme until combined.
Place the filling the refrigerator to cool while you prepare the pork.
To Prepare The Pork: Butterfly the pork by cutting in half lengthwise but NOT all the way through. Lay it on your cutting board so it opens like a book.
Pound the pork with a meat tenderizer until it is even and ½” thick.
Spread the cooled filling over the surface of the pork, roll it up jelly-roll style, and secure it so it stays rolled up with toothpicks and/or string.
Mix the Dijon Mustard with 1 T of Olive Oil and brush the rolled-up tenderloin all over with the mixture. Then, sprinkle salt and pepper evenly over the pork loin.
Bake for 35-50 minutes, until the internal temperature reaches 135 degrees. Then, switch the pork loin to the broiler and broil for an additional 5-10 minutes until the outside is nicely browned and the internal temperature reaches 145 degrees.
Remove the pork loin from the broiler and let rest for 5-10 minutes before removing toothpicks/string and slicing.
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Keto Mushroom Spinach Stuffed Pork Loin
A tender pork loin stuffed with ketogenic mushroom and spinach, Keto Mushroom Spinach Stuffed Pork Loin is a crowd-pleaser!
Ingredients
- 4 T Olive Oil
- 1 lb Mushrooms, chopped
- 6-8 cup raw Spinach, chopped
- 4 T Garlic in Olive Oil
- 1 tsp. Thyme
- 1 tsp. Soy Sauce or Coconut Aminos
- 6 oz Cream Cheese (sub Kite Hill for DF)
- ½ cup Pork Dust
- 3-lb Pork Tenderloin
- 2 T Dijon Mustard
- Salt & Pepper, to taste
Instructions
Preheat oven to 450 degrees.
To Make The Filling: Heat the olive oil in a large skillet over medium heat. Add the mushrooms, soy sauce (or coconut aminos), and garlic, and cook about 5 minutes, until the mushrooms are just starting to soften.
Add the chopped spinach to the skillet and cook until the spinach wilts. Remove the skillet from the heat and stir in the cream cheese, pork dust, and thyme until combined.
Place the filling the refrigerator to cool while you prepare the pork.
To Prepare The Pork: Butterfly the pork by cutting in half lengthwise but NOT all the way through. Lay it on your cutting board so it opens like a book.
Pound the pork with a meat tenderizer until it is even and ½” thick.
Spread the cooled filling over the surface of the pork, roll it up jelly-roll style, and secure it so it stays rolled up with toothpicks and/or string.
Mix the Dijon Mustard with 1 T of Olive Oil and brush the rolled-up tenderloin all over with the mixture. Then, sprinkle salt and pepper evenly over the pork loin.
Bake for 35-50 minutes, until the internal temperature reaches 135 degrees. Then, switch the pork loin to the broiler and broil for an additional 5-10 minutes until the outside is nicely browned and the internal temperature reaches 145 degrees.
Remove the pork loin from the broiler and let rest for 5-10 minutes before removing toothpicks/string and slicing.
Nutrition Information:
Yield: 10 Serving Size: 1/10th recipeAmount Per Serving: Calories: 312Total Fat: 19gCarbohydrates: 5gFiber: 1gProtein: 37g
xoxo,
Gretchen
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