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 :

1. Preheat oven to 375 degrees F.
2. Cut pork tenderloin lengthwise but leave 1/2 inch so you can open it like a book.
3. Please plastic wrap over meat and pound thin to about 1/4 - 1/2 inch thick.
4. Sprinkle minced garlic and salt and pepper over meat.
5. Layer the cheese slices and then the spinach.
6. Tightly roll up lengthwise and secure with string or toothpicks.
7. Heat oil in a pan and brown the meat about 5 minutes on each side.
8. Place in the oven and cook about 25 minutes.
9. In the meantime add butter and mushrooms to a large saute pan and cook for about 5 minutes.
10. Add the garlic and broth and cook for another 5 minutes until it reduces a bit.
11. Add the vinegar and mix well. Then add the cream and mix.
12. When meat comes out of the oven let sit for 10 minutes then pour mushroom sauce over top.
13. Serve immediately.

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