Before going in the oven.

After cooking in the oven.


What a yummy presentation this meat entrĂ©e makes.  It’s great cold as well by the way.  Lately I've been very busy working on volume 4 of Low-Carbing Among Friends.  I always take it very seriously, so sometimes my blogging and Facebook posts suffer as a result.  I have a few posts backed up, so will share them as the month progresses.  Pork is often overlooked as a meat alternative at dinner time, but think of how much we love bacon!  There are many ways to prepare pork to make it interesting.  I enjoy pork tenderloin on the barbecue as well.  Just be certain to cook it well enough but not too much either.  An instant-read thermometer is handy for checking the internal temperature of not just pork, but chicken as well - both should be properly cooked. 

2 lbs pork tenderloin, (0.9 kg)
  (usually 2 pieces)
1 tbsp olive oil (15 mL)
Seasoning salt, to taste
1 cup breadcrumbs, optional (250 mL)
  (use one Hamburger bun)
2 cups canned, sliced mushrooms (500 mL)
1 cup shredded Cheddar cheese (250 mL)
1/4 cup chopped red pepper, cooked (60 mL)
1/4 cup chopped onion, cooked (60 mL)
4 slices bacon, cooked and crumbled
  (reserve bacon fat)
1/2 tsp salt (2 mL)
1/8 tsp black pepper (0.5 mL)

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, so that it opens like a book). 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.  Sprinkle top and bottom of tenderloin liberally with seasoning salt.

If using breadcrumbs, place hamburger bun in food processor and process on medium speed until soft crumbs form.

In medium bowl, combine breadcrumbs (if using), mushrooms, Cheddar cheese, cooked red pepper and onions, bacon, salt and pepper. Toss several times to combine well.  Open each tenderloin along the fold and fill with mushroom mixture. Carefully close pork over the filling.

Place stuffed 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 halfway through baking time 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
373.2 calories
59.8 g protein
12.4 g fat
1.9 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

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