Before going into the oven:
Out of the oven:
Sliced and on the dinner plate:
BACON-WRAPPED, BROCCOLI-CHEESE STUFFED PORK TENDERLOIN
What a beautiful presentation
this meat entrée makes. It’s great cold
as well. Delicious! The sides pictured on the dinner plate are Eggplant Parmigiana and Vegetable Au Gratin Casserole without the topping. I was cuddling in so nicely this morning and then my computer made that noise...you know the one where it tells you someone is trying to chat to you or has replied to a Facebook post. Waah...so I'm up early now!
This recipe is in Volume 4 of Low-Carbing Among Friends.
This recipe is in Volume 4 of Low-Carbing Among Friends.
2 lbs pork tenderloin,
(0.9 kg)
(usually 2 pieces)
1 tbsp olive oil (15
mL)
Seasoning salt, to
taste
11/2 cups
cooked broccoli florets (375 mL)
1 cup grated Monterey
Jack cheese (250 mL)
1.5 oz Swiss cheese
slices, broken up (45 g)
1/4 tsp salt (1 mL)
8 slices bacon, cooked
and crumbled
Bacon
fat for drizzling over pork
Preheat oven to 425°F
(220°C). Carefully slice the pork
tenderloins open lengthwise, butterfly-style (not all the way through to the
other edge). In nonstick skillet, in olive oil over medium high heat, sear pork
tenderloins until browned on both sides.
Remove to meat cutting board.
Open tenderloins and pound flatter. Close and sprinkle liberally with
seasoning salt on both sides, top and bottom.
In medium bowl,
combine broccoli, Monterey Jack, Swiss cheese and salt. Open each tenderloin along the fold and fill
with broccoli mixture. Carefully close pork over the filling.
On bacon rack in
microwave oven, cook bacon (covered with paper towel) until cooked but still
pliable. Reserve bacon fat. Wrap each tenderloin in 4 pieces of bacon.
Place
stuffed, bacon-wrapped tenderloins in 9 x 13-inch (23 x 33 cm) casserole dish
and pour reserved bacon fat over meat.
Bake approximately 25 to 30 minutes (basting half way with juices in
pan), or until instant read thermometer reads 155°F (68°C). Smaller pieces of pork tenderloin will be
cooked sooner. Keep that in mind. Check internal temperature of pork after 20
minutes.
Yield:
4 servings
1
serving
631.6
calories
70.6
g protein
35.6
g fat
2.8
g net carbs
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