Spinach and Sun-Dried Tomato Stuffed Pork Tenderloin

Why This Is Strictly Keto

Lean pork tenderloin is naturally carb-free, and the filling is just spinach, sun-dried tomatoes, onion and garlic with prosciutto as a salty, edible wrap. No breadcrumbs or stuffing mix is needed — the vegetables and cured ham hold the roll together.

Ingredients

• 2 pork tenderloins (about 1½ lb / 680 g total), trimmed
• 2 tablespoons olive oil, divided
• ¼ cup finely diced yellow onion
• 3 cloves garlic, minced
• 5 oz (140 g) fresh baby spinach
• ¼ cup (35 g) sun-dried tomatoes, drained and chopped
• 1 teaspoon chopped fresh rosemary
• 4 oz (115 g) thinly sliced prosciutto
• ½ teaspoon salt
• ½ teaspoon black pepper
• Lemon wedges and mixed greens, for serving

Instructions

1. Make the filling: Heat 1 tablespoon of the oil in a skillet over medium heat. Cook the onion for 3 minutes, add the garlic for 30 seconds, then stir in the spinach and cook until wilted. Mix in the sun-dried tomatoes and rosemary, then cool slightly and squeeze out excess moisture.

2. Butterfly the pork: Preheat oven to 400°F (200°C). Slice each tenderloin lengthwise, almost but not all the way through, and open like a book. Cover with plastic wrap and pound to an even ½-inch thickness. Season both sides with the salt and pepper.

3. Layer and roll: Lay prosciutto slices over each opened tenderloin, spread with the filling, and roll up lengthwise from the long side.

4. Tie: Secure with kitchen twine every 1½ inches, tucking in any filling that escapes.

5. Sear: Heat the remaining oil in an oven-safe skillet over medium-high heat and sear the rolls for 2–3 minutes per side, until browned all over.

6. Roast: Transfer the skillet to the oven and roast 18–22 minutes, until the pork reaches 145°F (63°C) in the thickest part.

7. Rest and slice: Rest 10 minutes, remove the twine, and cut into 1-inch slices. Serve with lemon wedges and greens.

Nutritional Info (per serving, approximate)

Tips

• Squeeze the cooked spinach in a clean towel — excess water makes the roll soggy and hard to tie.
• Pound the pork to an even thickness so it cooks at the same rate from end to end.
• Pork tenderloin is lean; pull it at 145°F and let it rest rather than cooking it to well done.