This herb-stuffed pork tenderloin is a delicious recipe that is naturally very low in carbohydrates!
This post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
Pork tenderloin is a super lean cut of pork that is very versatile. So far I have two other recipes on the blog: Bacon-Wrapped Pork Tenderloin and Pork-Rind-Crusted Pork Tenderloin. With this dish I decided to do something completely different, and stuff it with a combination of herbs and fresh mozzarella.
I was worried that most of the cheese would leak out while it was cooking, but as you can see from the photos the vast majority of it stayed in place – making beautiful cross-sections when the pork is sliced.
How to Make a Herb-Stuffed Pork Tenderloin
Butterfly the pork by slicing it down one of the long sides, but stopping before you slice all the way through. Open it out.
Use a meat tenderizer or similar to pound the meat until it has an equal thickness of about ½” all over. Set aside.
Add the herbs and some olive oil to a mini food processor (I used the attachment on my stick blender). I used lots of sage, with a little added parsley and thyme – but you can get creative with different combinations. Rosemary would be a good addition or alternative!
Blend until a loose paste has formed, then spread it onto the pork.
Next, place slices of fresh mozzarella down the center.
Season with salt and pepper, then roll up the pork, securing it in place with kitchen twine at several intervals.
This can be prepared in advance and kept in the fridge for one hour or overnight!
When ready to cook, place the tenderloin seam-side-up on a baking sheet, season with salt and pepper, and roast in a preheated oven until the thickest part of the meat (not the filling!) has reached 145F. A meat thermometer is recommended – and check the temperature in several areas to ensure that it is fully cooked.
Leave to rest for 5 minutes, then slice and serve.
It's OK for the pork to be a little pink, but if you prefer it better done, cook it to 160F.
Herb-Stuffed Pork Tenderloin
This pork tenderloin is stuffed with fresh herbs and mozzarella. A delicious recipe that is naturally very low in carbohydrates!
Ingredients
- 1 pork tenderloin, trimmed (about 1lb)
- 2 tbs fresh sage leaves (about 10-12)
- 1 tbs fresh parsley leaves
- 1 tbs fresh thyme leaves
- 2 tbs olive oil
- 4 oz fresh mozzarella, sliced
- salt and black pepper
Instructions
- Preheat the oven to 375F.
- Butterfly the pork by slicing it down one of the long sides, but stopping before you slice all the way through. Open it out. Use a meat tenderizer or similar to pound the meat until it has an equal thickness of about ½" all over. Set aside.
- Add the herbs and olive oil to a mini food processor and blend until a loose paste has formed. Spread it onto the pork.
- Next, place slices of fresh mozzarella down the center. Season with salt and pepper, then roll up the pork, securing it in place with kitchen twine at several intervals.
- Place the tenderloin seam-side-up on a baking sheet, season with salt and pepper, and roast in a preheated oven until the thickest part of the meat (not the filling!) has reached 145F. A meat thermometer is recommended - and check the temperature in several areas to ensure that it is fully cooked.
- Leave to rest for 5 minutes, then slice and serve.
Notes
If preparing in advance, follow up to end of step 4 and keep in the fridge.
1g net carb per serving (half the recipe)
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield 2 Serving Size Half the tenderloinAmount Per Serving Calories 325Total Fat 26gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 16gCholesterol 67mgSodium 606mgCarbohydrates 2gNet Carbohydrates 1gFiber 1gSugar 1gProtein 22g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.