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Have you tried our Keto Spinach & Feta Stuffed Hasselback Chicken? It works with pork tenderloin too!
This dish has all of the flavours of a good roast dinner without any of the fuss. And the SMELL that wafts through your house when you cook it is simply divine. It's a tasty keto dinner recipe in less than 45 minutes.
If pumpkin is not in season you can always use butternut squash or even zucchini.
Using pork loin means that this low-carb dish cooks very quickly but be careful not to overcook them as they can easily turn tough. Cut your fillings quite thin so as to cook everything through evenly. Enjoy!
Top: Pan-roast the Tenderloins Before Baking
For extra flavour boost, you can optionally brown the tenderloins in a skillet before baking.
To do that, pat the tenderloin dry with a paper towel, and season with salt and pepper. Heat a large skillet greased with a tablespoon of ghee over a high heat. Add the tenderloin, one at a time, and cook until browned on all sides, about 2 to 3 minutes. Remove from the pan and let them cool for a few minutes before making the slits. Bake with the fillings as per recipe for about 20 minutes. Easy!
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Hands-on Overall
Nutritional values (per serving)
Net carbs4 grams
Protein43.2 grams
Fat14.8 grams
Calories330 kcal
Calories from carbs 5%, protein 54%, fat 41%
Total carbs4.2 gramsFiber0.3 gramsSugars1.6 gramsSaturated fat5.6 gramsSodium505 mg(22% RDA)Magnesium59 mg(15% RDA)Potassium845 mg(42% EMR)
Ingredients (makes 6 servings)
- 2 pork tenderloins (1 kg/ 2.2 lb)
- 200 g fresh pumpkin (7.1 oz)
- 24 fresh sage leaves
- 200 g mozzarella, fresh or low-moisture pizza-style (7.1 oz)
- salt and pepper, to taste
- 2 tbsp xtra virgin olive oil or melted ghee for dressing (30 ml)
Instructions
- Preheat oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional).
- Make 12 slits in the top of each tenderloin. (I find that placing a wooden spoon or knife alongside the meat, as a guide, makes it easier to cut each slice evenly, without cutting too far through.) Place the loins onto a lined baking tray and season with salt and pepper.
- Peel the pumpkin and cut it into 24 slices, sized to fit the slits in the pork. (I cut each one into about 1/4 cm/ 1/8 inch thick slices.) Push a slice of pumpkin into each slit in the pork.
- Repeat with the mozzarella slices and add next to the pumpkin into each slit.
- Place a single fresh sage leaf in-between the pumpkin and mozzarella in each slit.
- Drizzle with olive oil or melted ghee and bake the tenderloins for 20 to 25 minutes, or until they reach 65 °C/ 150 °F internally. Remove from oven and rest for at least 10 minutes prior to slicing.
- Serve with steamed greens or low-carb sides of choice.
- Store, wrapped in cling wrap or foil, in the fridge for up to five days.
Ingredient nutritional breakdown (per serving)
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