Parmesan Crusted Pork Loin Stuffed with Spinach + Havarti

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Parmesan Crusted Pork Loin Stuffed with Spinach + Havarti

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Ingredients

Adjust Servings:
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 I used Victoria Taylor's
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
Optional
1 tbsp dijon mustard

Nutritional information

3g
Net Carbs
882
Calories
72g
Fat
4g
Carbs
51g
Protein
1g
Fiber
  • 50-55 minutes
  • Serves 2
  • Easy

Ingredients

  • Optional

Directions

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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. This parmesan crusted pork loin recipe has definitely become a favorite because when cooked to the perfect pork degree, it’s juicy and incredibly savory.

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.

Looking for a side dish to go with your parmesan crusted pork tenderloin? Try my Low-Carb Apple Cider Shaved Brussel Sprout Salad or my Garlic Cauliflower Breadsticks.

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Steps

1
Done

Preheat

Preheat the oven to 400 degrees F. Butter a baking dish that's at least the length of your pork loin.

2
Done

Prepare

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
Done

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
Done

Add pork loin to your butter-greased baking dish, and squeeze any remaining “batter” on top of the loin, spreading around until even.

5
Done

Stuff

Add the spinach to the inside of the pork loin, and top with havarti cheese.

6
Done

Close the pork loin so the spinach and cheese is inside like a sandwich. At this point, you can use toothpicks or silicone baking bands to hold it closed.

7
Done

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 top, only use 1 tsp not 1 tbsp.

8
Done

Bake

Cook in the oven at 400 degrees for 45 minutes or until the pork reaches at least 145 degrees.

9
Done

Enjoy!

Let sit for 5 minutes to rest, then cut into slices and enjoy!

Amanda C. Hughes

Amanda C. Hughes has been developing ketogenic and paleo recipes for over a decade. She has developed recipes for top nutrition coaches and subscription meal boxes. She's the author of the best-selling Wicked Good Ketogenic Diet Cookbook, Keto Life, Keto All the Way, and developed recipes for the 21-Day Ketogenic Diet Weight-Loss Challenge. Disclaimer: Please enjoy the recipes and personal anecdotes on WickedStuffed, but please understand this is a recipe blog. I do my best to provide nutritional information based on the tools available to me, but you should seek proper nutritional advice from a dietician. Additionally, many of the links on my blog are affiliate links, which helps to pay down the cost of keeping this blog up and running.

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3 Comments Hide Comments

I recently bought an Instant Pot and plan to do most of my cooking with it. Any chance you could also offer some sort of conversion on your recipes for Instant Pot cooking?

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