Stuffed Pork Tenderloin with Mushroom Sauce
My own family loved this crammed keto pork tenderloin with mushroom sauce and I cherished that it changed into low carb (3.2g net carbs). The tender red meat and creamy melted cheese are topped with a flavorful mushroom sauce to make per week dinner party special yet nonetheless smooth.

It’s a very simple recipe because the filling is only provolone and spinach and some beaten garlic rubbed at the inside. The hardest element is keeping the beef together. I didn’t have any kitchen wire and used toothpicks unsuccessfully. As you an see it didn’t sincerely count an awful lot. It nonetheless tasted high-quality and didn’t appearance all that awful.

INGREDIENTS :
- 2 tablespoons oil
- 3 slices provolone cheese
- 1 lb pork tenderloin
- 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 tablespoon of heavy cream
- 1 teaspoon Better than Bouillon, beef mixed with 1 cup water (or 1 cup beef stock)
INSTRUCTIONS :
- Preheat oven to 375 degrees F.
- Cut pork tenderloin lengthwise but leave 1/2 inch so you can open it like a book.
- Please plastic wrap over meat and pound thin to about 1/4 - 1/2 inch thick.
- Sprinkle minced garlic and salt and pepper over meat.
- Layer the cheese slices and then the spinach.
- Tightly roll up lengthwise and secure with string or toothpicks.
- Heat oil in a pan and brown the meat about 5 minutes on each side.
- Place in the oven and cook about 25 minutes.
- In the meantime add butter and mushrooms to a large saute pan and cook for about 5 minutes.
- Add the garlic and broth and cook for another 5 minutes until it reduces a bit.
- Add the vinegar and mix well. Then add the cream and mix.
- When meat comes out of the oven let sit for 10 minutes then pour mushroom sauce over top.
- Serve immediately.
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