Stuffed Keto Pork Loin Food

STUFFED PORK LOIN

Steps:

• Prepare a baking pan by lining with aluminum foil for easy clean up. Place a roasting rack in the pan.
• Trim and butterfly the pork loin. Salt the pork generously. Let sit at room temperature while you prepare the stuffing mixture.
• On stovetop in medium skillet, melt butter. Add onion and saute on low until translucent. Add garlic for 1 minute. Add mushrooms and saute until excess moisture is evaporated. Top with frozen spinach until thawed.
• Top pork loin with stuffing mixture, spreading evenly the whole length of the loin. Do leave about 1 ½ inches empty along the long edges as the mixture will move when you fold it together. Top with an even layer of cheese. Fold one side of pork over, with the stuffing in the middle.
• Using butcher's twine, make a loop around several fingers and tie a knot. Place twine under one end of pork and thread the unknotted end through the loop, pulling tight. Wrap twine around pork, working toward the opposite end. Tie off the end of the twine.
• Place in roasting rack, with the open edge facing up. Bake at 350 degrees for 2 hours.
• Let rest for 10 minutes. Slice and serve.
• If you are making this for the Ultimate Mother's Day Keto Dinner, this will be your starting point. Once the loin is in the oven, you'll move on to the other menu items!

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.

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.

STUFFED PORK LOIN

Steps:

• Preheat oven to 350 degrees.
• Wrap tenderloin in plastic wrap and pound meat until flat. Remove plastic and cut edges to make the pork rectangular shaped.
• In a large pan combine avocado oil and minced garlic. Cook over medium heat for 3 minutes.
• Add liquid smoke, salt and pepper, cream cheese, and spinach to the avocado oil and garlic. Cook until spinach is wilted and cream chease is melted.
• When cool, spoon above mixture onto pork and spread evenly over its surface to 1/2 inch from meat's edge.
• Carefully roll tenderloin into a log and place tenderloin seam-side down in foil lined casserole dish.
• Bake for 1 hour, 15 minutes.
• When done, allow pork to rest a few minutes before cutting.

STUFFED PORK LOIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
• Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
• Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
• Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.

STUFFED PORK LOIN

Steps:

• For the Stuffing:.
• In a medium sized bowl take the cream cheese, the shrimp, the jalapeno peppers, the green onions, and approximately ¼ cup of BBQ Rub and mix together. Set aside.
• Take a sharp knife and hollow out a hole thru the center of the pork loin approx 1-½ inches to 2 inches in diameter. Save the portion of the loin that you cut out. Take the stuffing mix and fill the hollow hole you created in the pork loin. Take a part of the loin (approximately 1 inches thick) that you cut out of the center of the loin and replace it on the two ends of the stuffed loin. Use tooth pics to hold the pieces of loin in place. Now simply use the Simple 1-2-3 method of applying Worcestershire sauce and then the remaining ½ cup of a BBQ Rub over the entire pork loin and place on your smoker or oven. Cook at approximately 200 to 225 degrees for 2 ½ to 3 hours till you get an internal temperature of 160 degrees. After about an hour on the smoker I usually form a boat with some aluminum foil and place the loin inside the boat. You can use an aluminum pan if you wish. The reason for the foil or the aluminum pan is as the center of the loin heats up the stuffing will begin to ooze out of the ends of the loin and this makes clean up a lot easier.
• Let the loin rest for about ½ hour then slice. It is a bit gooey but it is sooooo good.
• By the way you can make just the stuffing mix and use it as a dip. It is great by itself.

STUFFED PORK LOIN GENOA STYLE

Steps:

• In a food processor or blender, blend together the fresh basil, 1 cup parsley, pine nuts, garlic and Parmesan cheese. Set aside.
• Mix together well the ground pork, Italian sausage, bread crumbs, milk, egg, remaining parsley, pepper and salt to taste.
• Butterfly pork loin by cutting through roast horizontally to within 1/4-inch of the other side. Do not cut all the way through.
• Open out to roughly a rectangle. Spread with the herb-cheese mixture and place the ground pork mixture along center of loin. Fold in half, tie. It was not specified, but I season the outside of the rolled pork.
• Roast at 350 degrees for 1 1/2 hours.
• Slice to serve.