Stuffed Pork Tenderloin with Mushroom Sauce (low carb)

My family loved this stuffed pork tenderloin with mushroom sauce and I loved that it was low carb. The tender pork and creamy melted cheese are topped with a flavorful mushroom sauce to make a week night meal more elegant yet still easy.

  • 1 large clove of garlic, minced
  • 1 lb pork tenderloin
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon of heavy cream
  • 1 teaspoon Better than Bouillon, beef mixed with 1 cup water (or 1 cup beef stock)
  • 1 teaspoon of crushed garlic
  • 1/3 cup fresh chopped spinach
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 3 slices provolone cheese
  • 8 oz of mushrooms sliced
  • salt and pepper to taste

Stuffed Pork Tenderloin with Mushroom Sauce (low carb)

  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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