Parmesan Crusted Pork Loin Stuffed with Spinach + Havarti

My Italian roots are strong, so I love garlic and fresh parmesan; I pretty much add it to as many things as possible. My husband would probably tell you that pork is his favorite protein, which is great for keto because it’s so fatty. I’m not a huge fan of pork, especially pork chops, but lately, I’ve been coming around and tonight we totally threw this Parmesan Crusted Pork Loin together hoping for the best and it came out so good that I had to retrace my steps to come up with the recipe.

When cooked to the perfect pork degree, it’s juicy and incredibly savory. It’s sure to become a favorite dinner recipe.

Parmesan Crusted Pork Loin Stuffed with Spinach + Havarti

Servings: 2

Prep Time: 5 minutes | Cook Time: 45-50 minutes | Total Time: 50-55 minutes

Nutritional Facts: 3g Net Carbs| 882 Calories | 72g Fat | 4g Carbs | 51g Protein | 1g Fiber

Ingredients:

• 1lb pork tenderloin (Choose the right size for your family and adjust the rest of the recipe accordingly. This recipe is for a 1lb)
• 1/2 cup fresh grated parmesan
• 1 tbsp Tuscan Seasoning
• 2 tsp minced garlic
• 1/4 cup extra virgin olive oil
• 1 cup fresh spinach
• 6-8oz garlic and herb Havarti cheese (Feel free to use more or less, and try a different cheese if you can’t find it)
• 1 tbsp dijon mustard (optional)

Recipe note: I used Victoria Taylor’s Tuscan Seasoning, but you can use your own if you have it. If you don’t have any, you can make your own mix with 1 part rosemary, sage and fennel seeds, 2 parts oregano, marjoram, thyme, garlic powder, and salt, and 3 parts basil. (Explanation: This is an expandable recipe, so for example, for every 1 part rosemary, you’d use 3 times the amount of basil). These are the ingredients for 1lb of pork (2 servings) but you can easily double it all.

Steps:

1. Preheat the oven to 400 degrees F. Butter a baking dish that’s at least the length of your pork loin.
2. Butterfly cut your pork loin, by placing it flat on a cutting board and then press down on it with your hand. Use a knife to slice it down the middle, starting with the thickest part, and ending at the thinnest part. Your meat should open so that you can now stuff it with all the goodies.
   
3. In a bowl or plastic bag, add parmesan cheese, Tuscan seasoning, garlic, and olive oil. Add your pork loin to the bag and shake it up, or to a bowl and toss it, until it’s completely covered inside and out.
   
   
4. Add pork loin to your butter-greased baking dish, and squeeze any remaining “batter” on top of the loin, spreading around until even.
   
5. Add the spinach to the inside of the pork loin, and top with Havarti cheese.
   
   
6. Close the pork loin so the spinach and cheese are inside like a sandwich. At this point, you can use toothpicks or silicone baking bands to hold it closed.
   
7. Optional: With a meat injector, inject the dijon mustard into the pork loin. Or, add it to the top of the pork loin. If adding to the top, only use 1 tsp, not 1 tbsp.
   
8. Cook in the oven at 400 degrees for 45 minutes or until the pork reaches at least 145 degrees.
   
9. Let sit for 5 minutes to rest, then cut into slices and enjoy!
   

Parmesan Crusted Pork Loin Stuffed with Spinach + Havarti

Print Recipe

When cooked to the perfect pork degree, it’s juicy and incredibly savory. It’s sure to become a favorite dinner recipe.

• Author: Amanda C. Hughes
• Prep Time: 5 minutes
• Cook Time: 45-50 minutes
• Total Time: 50 minutes to 1 hour
• Yield: 2 Servings 1x
• Category: Dinner

Ingredients

Scale 1x2x3x

• 1lb pork tenderloin (Choose the right size for your family and adjust the rest of the recipe accordingly. This recipe is for a 1lb)
• 1/2 cup fresh grated parmesan
• 1 tbsp Tuscan Seasoning
• 2 tsp minced garlic
• 1/4 cup extra virgin olive oil
• 1 cup fresh spinach
• 6–8oz garlic and herb Havarti cheese (Feel free to use more or less, and try a different cheese if you can’t find it)
• 1 tbsp dijon mustard (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 400 degrees F. Butter a baking dish that’s at least the length of your pork loin.
2. Butterfly cut your pork loin, by placing it flat on a cutting board and then press down on it with your hand. Use a knife to slice it down the middle, starting with the thickest part, and ending at the thinnest part. Your meat should open so that you can now stuff it with all the goodies.
3. In a bowl or plastic bag, add parmesan cheese, Tuscan seasoning, garlic, and olive oil. Add your pork loin to the bag and shake it up, or to a bowl and toss it, until it’s completely covered inside and out.
4. Add pork loin to your butter-greased baking dish, and squeeze any remaining “batter” on top of the loin, spreading around until even.
5. Add the spinach to the inside of the pork loin, and top with Havarti cheese.
6. Close the pork loin so the spinach and cheese are inside like a sandwich. At this point, you can use toothpicks or silicone baking bands to hold it closed.
7. Optional: With a meat injector, inject the dijon mustard into the pork loin. Or, add it to the top of the pork loin. If adding to the top, only use 1 tsp, not 1 tbsp.
8. Cook in the oven at 400 degrees for 45 minutes or until the pork reaches at least 145 degrees.
9. Let sit for 5 minutes to rest, then cut into slices and enjoy!

Notes

I used Victoria Taylor’s Tuscan Seasoning, but you can use your own if you have it. If you don’t have any, you can make your own mix with 1 part rosemary, sage and fennel seeds, 2 parts oregano, marjoram, thyme, garlic powder, and salt, and 3 parts basil. (Explanation: This is an expandable recipe, so for example, for every 1 part rosemary, you’d use 3 times the amount of basil). These are the ingredients for 1lb of pork (2 servings) but you can easily double it all.

Nutrition

• Serving Size: 2
• Calories: 882
• Fat: 72g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 51g

Looking for an easy dessert to go with your Parmesan Crusted Pork Loin? Try my Keto Strawberry Shortcake Dessert Recipe next.