Keto Pumpkin & Sage Hasselback Pork

Step 1Preheat oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional).

Step 2Make 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.

Step 3Peel 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.

Step 4Repeat with the mozzarella slices and add next to the pumpkin into each slit.

Step 5Place a single fresh sage leaf in-between the pumpkin and mozzarella in each slit.

Step 6Drizzle 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.

Step 7Serve with steamed greens or low-carb sides of choice.

Step 8Store, wrapped in cling wrap or foil, in the fridge for up to five days.