Keto Stuffed Pork Tenderloin with Spinach and Feta
When it comes to satisfying your palate and keeping your macros in check, nothing beats a hearty, flavorful keto-friendly meal. The Keto Stuffed Pork Tenderloin with Spinach and Feta is a perfect example of a dish that is not only delectable but also aligns with the ketogenic lifestyle. This Mediterranean-inspired dinner is a symphony of flavors, featuring tender pork stuffed with a creamy blend of spinach and feta cheese.
What makes this recipe particularly appealing for those on a keto diet is its high fat, moderate protein, and low carbohydrate content. The rich feta cheese and succulent pork provide ample healthy fats and protein, while the spinach adds essential nutrients without adding excess carbs. It’s a meal that will keep you full, satisfied, and on track with your dietary goals.
Recipe Details
This Keto Stuffed Pork Tenderloin with Spinach and Feta recipe holds a special place in the hearts of those who crave a touch of Mediterranean flair in their keto journey. The inspiration for this dish comes from the classic flavors of the region, where spinach and feta cheese are staple ingredients, celebrated for their versatility and taste.
The pork tenderloin is an excellent choice for keto dieters due to its lean profile and high protein content. When paired with healthy fats from the olive oil and feta cheese, it creates a balanced meal that supports ketosis. The spinach not only adds color and texture but also provides a wealth of vitamins and minerals, including iron and magnesium, which are crucial for overall health.
Each ingredient has been carefully selected to ensure that you’re not only indulging in a meal that’s bursting with flavor but also one that fits within the macronutrient requirements of a ketogenic diet. The low carb count is achieved by focusing on nutrient-dense, non-starchy vegetables and using seasonings that are free from added sugars and fillers.
The Method
Creating the perfect Keto Stuffed Pork Tenderloin with Spinach and Feta starts with preheating your oven to the right temperature. This ensures that once your pork hits the heat, it will cook evenly and develop a beautiful crust. When butterflying the tenderloin, patience and a steady hand are key. You want to create enough space for the filling without compromising the structure of the meat.
As you sauté the spinach, be mindful not to overcook it. The goal is to just wilt the leaves, preserving their vibrant color and nutrients. Combining the spinach with feta while it’s still warm helps the cheese soften slightly, creating a smoother filling that’s easier to spread.
When rolling the tenderloin, make sure to do it tightly to prevent the filling from spilling out during cooking. Searing the meat on all sides is crucial for locking in juices and flavor. Don’t rush this step; a golden-brown crust not only adds texture but also layers of taste. Lastly, allowing the pork to rest after roasting is not optional—it’s a must for a juicy, tender result.
Variations
Herb-Infused Pork Tenderloin: For those who love a burst of herbal flavors, consider adding fresh rosemary or thyme to the spinach and feta mixture. The herbs will infuse the pork with aromatic flavors that complement the creamy filling.
Sundried Tomato and Olive Twist: Introduce a tangy kick by incorporating chopped sundried tomatoes and Kalamata olives into the filling. This variation adds a touch of Mediterranean zest while still keeping the dish keto-friendly.
Spicy Pork Tenderloin: If you enjoy a bit of heat, add more red pepper flakes to the seasoning or include a diced jalapeño in the spinach and feta mixture. The spice will elevate the dish, giving it an extra kick that spice lovers will appreciate.
Substitutions
Goat Cheese for Feta: If feta cheese isn’t to your liking or you simply want to try something different, goat cheese is a fantastic alternative. It offers a similar tangy profile and creamy texture that blends seamlessly with the spinach.
Swiss Chard for Spinach: Swiss chard can replace spinach for a slightly different flavor and texture. It’s just as low in carbs and provides a similar nutritional profile, making it an excellent option for those looking to mix up their greens.
Chicken Breast for Pork: For a lighter option, chicken breast can be used in place of pork tenderloin. It’s still keto-friendly and provides a different taste experience. Just be sure to adjust cooking times accordingly, as chicken may cook faster than pork.
FAQ Section
Q: Can I prepare this dish ahead of time?
A: Yes, you can prepare the stuffed tenderloin ahead of time and keep it refrigerated until you’re ready to cook. Just be sure to let it come to room temperature before searing.
Q: How do I know when the pork is fully cooked?
A: The pork is done when the internal temperature reaches 145°F (63°C). Use a meat thermometer to check for doneness.
Q: Can I use frozen spinach?
A: Yes, you can use frozen spinach, but make sure to thaw and squeeze out excess water to prevent the filling from becoming too soggy.
Q: What can I serve with this stuffed pork tenderloin?
A: Serve with a side of roasted vegetables or a simple keto salad for a complete meal.
Q: How should I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain the pork’s tenderness.
Keto Stuffed Pork Tenderloin with Spinach and Feta
Equipment
- Skillet
- Oven
- Cutting board
- Sharp knife
- Mixing bowl
- Measuring spoons
- Toothpicks or kitchen twine
- Meat thermometer
Ingredients
- 1 Pork Tenderloin approximately 1 1/2 pounds or 680 grams
- 2 cups Spinach, fresh 60 grams
- ¾ cup Feta Cheese, crumbled 113 grams
- 2 tbsp Olive Oil 30 ml
- 1 tsp Garlic, minced 5 grams
- ½ tsp Salt 2.5 grams
- ½ tsp Black Pepper 1 gram
- ½ tsp Smoked Paprika 1 gram
- ¼ tsp Red Pepper Flakes optional, 0.5 grams
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, add 1 tablespoon of olive oil and sauté the spinach until wilted. Add the minced garlic and cook for an additional minute. Remove from heat and let it cool.
- Once cooled, mix the spinach with crumbled feta cheese in a bowl. Set aside.
- Butterfly the pork tenderloin by slicing down the length, being careful not to cut all the way through. Open it like a book.
- Lay out the tenderloin flat and season both sides with salt, pepper, smoked paprika, and red pepper flakes if using.
- Spread the spinach and feta mixture evenly over one side of the tenderloin.
- Roll the tenderloin up tightly and secure with toothpicks or tie with kitchen twine.
- In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear the tenderloin on all sides until golden brown, about 2-3 minutes per side.
- Transfer the skillet to the oven, or place the tenderloin in a baking dish, and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
- Let the pork rest for 5-10 minutes before slicing into medallions.
