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This Stuffed Pork Tenderloin with Roasted Brussels Sprouts is a show-stopping dinner that cooks in one pan! This meal is naturally low carb and is perfect for entertaining!

Stuffed Pork Tenderloin with Roasted Brussels Sprouts

Farmlife DIY
This Stuffed Pork Tenderloin with Roasted Brussels Sprouts is a show-stopping dinner that cooks in one pan! This meal is naturally low carb and is perfect for entertaining!
4.33 from 83 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Food, Main Course
Cuisine Keto
Servings 4 servings
Calories 499 kcal

Equipment

Ingredients
  

Stuffed Pork Tenderloin

  • 1 1/2 pound pork tenderloin
  • 2 ounces cream cheese
  • 1/4 cup shredded gouda
  • 1/2 cup sautéed spinach liquid removed
  • 2 tablespoons minced green onions
  • 1 teaspoon garlic
  • 1 teaspoon dijon

For the glaze:

  • 1 tablespoon olive oil
  • 1 tablespoon balsamic glaze
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste

Brussels Sprouts

  • 1 pound Brussels sprouts sliced in half
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic glaze
  • salt and pepper to taste
  • Optional: 1/2 cup chopped pecans

Instructions
 

  • Preheat an oven to 400 degrees F.
  • Slice the pork tenderloin lengthwise and open like a book. Carefully pound the pork tenderloin until it is 1/2 inch think and is pretty uniform.
  • In a small bowl combine the cream cheese, gouda, green onions, garlic and Dijon, mix well.
  • Spread the mixture over the center of the pork tenderloin and top with the spinach. Carefully roll the pork tenderloin tightly encasing the filling and use toothpicks or butchers twine to secure.
  • Mix the glaze ingredients and brush half of the glaze over the pork tenderloin.
  • Heat an oven safe skillet to medium heat, spray with cooking oil. Place the glazed pork tenderloin in the skillet and sear 4 minutes on each side (it should be golden brown). Remove from the heat and add the brussels spouts to each side of the pork tenderloin.
  • Bake 15 minutes, remove from the oven and brush the remaining glaze on the pork tenderloin. Toss the sprouts and add the pecans if using, put back in the oven for 10-15 more minutes until the pork reaches an internal temperature of 145 degrees F. and the sprouts are tender.
  • Allow the pork to rest 10 minutes before slicing.

Notes

Balsamic Glaze is found next to the balsamic vinegar.
Each serving has 8.2 net carbs.

Nutrition

Serving: 0.25 of recipeCalories: 499kcalCarbohydrates: 14gProtein: 45gFat: 29gCholesterol: 141mgSodium: 328mgFiber: 5.8gSugar: 4.7g
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