Keto Stuffed Pork Tenderloin With Mushroom Sauce Low Carb Food

STUFFED KETO PORK LOIN

Steps:

• Preheat oven to 350 degrees. Line casserole dish with foil.
• Wrap pork tenderloin in saran wrap and, using a meat tenderizer, pound meat until flat. Cut edges off to make tenderloin into a rectangle. Set aside.
• Over medium heat in a large pan, add avocado oil and minced garlic. Cook garlic until fragrant.
• Add cream cheese, spinach, liquid smoke, salt, and pepper. Cook until cream cheese is melted and spinach is wilted.
• Spoon cream cheese and spinach mixture onto pork and, using the back of a large spoon, spread mixture to about ½ inch from the edge of meat.
• Carefully roll tenderloin into a log and place tenderloin seam-side down in prepared casserole dish.
• Bake for 1 hour, 15 minutes.
• Allow to cool slightly before cutting and serving.

KETO STUFFED PORK TENDERLOIN WITH MUSHROOM SAUCE (LOW CARB)

Steps:

• Preheat oven to 375 degrees F.
• Cut the pork tenderloin in half to make two pieces.
• Then cut each piece lengthwise but leave 1/2 inch so you can open it like a book.
• Place plastic wrap over meat and pound thin with a meat tenderizer 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 ktichen twine or toothpicks. Try to put the toothpices straight through the rolled side so they lay flat when you sear that side of the meat. (Sear that side first).
• Add the olive oil to a pan and bring it to a medium - medium high heat. Brown the meat about 5 minutes on each side. Make sure to start with the toothpick side to seal the meat shut.
• If using an oven safe skillet you can place the meat right in the oven and cook about 25 minutes until the internal temperature is 145°F. Otherwise transfer the pork to a baking dish and place in the oven.
• While the meat is baking, make the mushroom sauce. 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.

PORK CHOPS WITH MUSHROOM CREAM SAUCE - LOW CARB

Steps:

• Combine herbs, salt, and pepper.
• Apply liberally to chops on both sides.
• Let sit on counter for 30 minutes.
• Heat olive oil in large cast-iron skillet until medium-hot.
• Set chops in the pan, and leave them alone. Otherwise, you will tear the herbs off. Cook each side until golden brown. Lower the heat if necessary. approximately 4 minutes each side.
• Cover the pan with a tight fitting lid. Turn the heat off. Let sit for 10-12 minutes. If the chops are less than 1 inch thick, reduce time to 6-8 minutes.
• While chops are cooking, add olive oil to a small non-stick skillet and begin sautéing mushrooms. Sprinkle with salt and pepper, and add the garlic. When mushrooms begin to wilt, add wine. You are not trying to cook the mushrooms completely, just start the process.
• Remove chops to serving platter, cover to keep warm.
• Add mushrooms and cooking liquid to the pan the chops were cooking in, turn heat to medium-high. Stir up any brown bits from the bottom of the pan. Allow mushrooms to finish cooking.
• Add heavy cream, and simmer until reduced by half.
• You may return chops to the pan to reheat, or pour sauce over chops.
• Serve with your favorite green vegetable, and enjoy!