Keto Stuffed Pork Tenderloin with Spinach and Feta

Tender, juicy pork tenderloin stuffed with a creamy blend of spinach and feta cheese, creating a symphony of flavors that's sure to tantalize your taste buds. This dish is not only satisfyingly delicious but also perfectly aligned with a ketogenic lifestyle.

Course Dinner

Cuisine Keto, Mediterranean

Keyword Keto Stuffed Pork Tenderloin, Ketogenic Dinner, Low Carb Pork Recipe, Spinach and Feta Stuffed Pork

Prep Time 20

Cook Time 35

Total Time 55

Servings people

Calories 398kcal

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.

Notes

For an extra touch of flavor, consider adding chopped sundried tomatoes or olives to the spinach and feta mixture.

Ensure the pork is at room temperature before cooking to ensure even cooking.

Resting the meat is crucial for a juicy result; don't skip this step.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition