Keto Mushroom and spinach-stuffed pork tenderloin

A sophisticated stuffing of spinach, cream cheese and mushrooms give this mighty pork a winning flavor.

Nutritional values per serving: Kcal: 576 - Proteins: 36g, Fat: 45g, Net Carbs: 6g

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Ingredients

• Olive Oil, 4 tablespoons (60 g)
• Spring Onions (Scallions), 1 medium (4-1/8" long) (15 g)
• Garlic, 2 cloves minced (10 g)
• Spinach, 2 cups (60 g)
• Salt, 1/2 teaspoon (2 g)
• Black pepper, 1/2 teaspoon (1 g)
• Pork tenderloin, 1 lbs (454 g)
• Portobello mushrooms, 4 ounces (116 g)
• Cream cheese, 6 ounces (168 g)

Instructions

1. Preheat oven to 400°F (200 °C).
2. Wash and trim the spinach. Chop the scallion.
3. Line a baking sheet with parchment paper.
4. In a skillet over low-medium heat, heat half of the olive oil. Add scallions and cook until soft, for 2-3 minutes. Add mushrooms and cook until tender, 5 minutes more, then add garlic and cook until translucent, for one more minute.
5. Add spinach and cook until wilted, 2-3 minutes. Season with salt and pepper.
6. To butterfly pork tenderloin, slice down one side and cut partially through the middle, without cutting all the way through to the other side. Lay the pork flat and place it between two sheets of plastic wrap. Flatten the meat out to about ½” thick.
7. Remove the top piece of plastic wrap and spread cream cheese over tenderloin. Top with spinach mixture and spread in an even layer.
8. Roll tightly the tenderloin and secure it with a kitchen twine. Then place it on the baking sheet and brush it with the remaining olive oil. Season with salt and pepper.
9. Bake for about 25 minutes. Let cool 10 minutes before slicing and serving.

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