Mouthwatering doesn’t even begin to describe this Keto Stuffed Pork Loin dish. This juicy, rich loin is beaten with a mallet, sprinkled with salt, and slathered with pesto and garlic. You roll it up, layer the loin with prosciutto, top it with shredded parmesan, drizzle with olive oil, and slide it into a hot oven to bake for 45 minutes. Change your settings to broil, then rotate it for about seven minutes on each side until it’s crackling golden brown with all the delicious flavor sealed in.
This is definitely a star dish, making it a perfect option to serve on your favorite platter for a special occasion. The brussel sprouts are a power food, a cruciferous vegetable that is reputed to protect against cancers and help to reduce blood pressure and high cholesterol and ward off heart disease and diabetes.
Baking them alongside your Keto Stuffed Pork Loin ensures they are infused with all the juices from the pan, turning them into delicious and nutritious flavor bombs.
Pork is a great low-carb protein option for keto fans, it’s an easily digestible meat and has a high vitamin B6 and B12 content. These vitamins are essential for brain function, and pork is also a great source of heme iron, a particularly easy type of iron for humans to absorb that is largely found in red meats. Use this Keto Stuffed Pork Loin recipe to impress your guests, or just add it to your Sunday family dinner rotation — everyone will love you for it.
Yields 6 servings of Keto Stuffed Pork Loin
The Preparation
Pork Loin:
- 32 ounce pork tenderloins, silver skin removed
- 3 ounce prosciutto
- 1/4 cup pesto
- 2 ounce parmesan cheese
- Salt and pepper to taste
- 1 tablespoon olive oil, drizzled over meat before cooking
Brussels Sprouts:
- 24 ounce brussels sprouts
- 3 tablespoon olive oil
- Salt and pepper to taste
The Execution
1. Measure out and prepare all of the ingredients. Preheat oven to 350F.
2. Butterfly the pork loin with a knife.
3. Using a mallet, beat the loin and sprinkle it with salt and pepper to taste.
4. Spread the pesto evenly over the top of the pork loin.
5. Sprinkle the cheese over the pesto.
6. Layer the prosciutto on top of the parmesan cheese.
7. Roll the pork loin.
8. Tie with twine to hold it together. Drizzle the olive oil over the top of the meat. Put it on a baking dish.
9. Place the brussels sprouts on a baking sheet, drizzle with olive oil and season with salt and pepper.
10. Cook the loin next to the brussels sprouts in the preheated oven for 45 minutes. Watch the brussels sprouts and make sure they don’t brown. Then turn the broiler on (remove the brussels sprouts beforehand) and let the loin sit for another 10 minutes. Let cool slightly before untying the twine.
11. Slice, serve alongside the brussels sprouts. Enjoy!
This makes a total of 6 servings of Keto Stuffed Pork Loin. Each serving comes out to be 406 calories, 22.3g fat, 6g net carbs, and 42.2g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 32.00 ounce pork tenderloin | 1089 | 32 | 0 | 0 | 0 | 187.3 |
| 3.00 ounce prosciutto | 166 | 7.1 | 0.3 | 0 | 0.3 | 23.6 |
| 0.25 cup pesto | 216 | 21.1 | 4 | 1.2 | 2.8 | 2.4 |
| 2.00 ounce parmesan cheese | 244 | 16 | 2.3 | 0.0 | 2.3 | 21.8 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 1.00 tablespoon olive oil | 119 | 13.5 | 0 | 0.0 | 0.0 | 0 |
| 24.00 ounce brussels sprouts | 245 | 3.4 | 48.3 | 17.7 | 30.6 | 17.7 |
| 3.00 tablespoon olive oil | 358 | 40.5 | 0 | 0 | 0 | 0 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 2437 | 133.8 | 54.9 | 18.9 | 36 | 252.9 |
| Per Serving (/6) | 406 | 22.3 | 9.2 | 3.2 | 6 | 42.2 |
The Preparation
- Pork Loin:
- 32 ounce pork tenderloins, silver skin removed
- 3 ounce prosciutto
- 1/4 cup pesto
- 2 ounce parmesan cheese
- Salt and pepper to taste
- 1 tablespoon olive oil, drizzled over meat before cooking
- Brussels Sprouts:
- 24 ounce brussels sprouts
- 3 tablespoon olive oil
- Salt and pepper to taste
The Execution
- Measure out and prepare all of the ingredients. Preheat oven to 350F.
- Butterfly the pork loin with a knife.
- Using a mallet, beat the loin and sprinkle it with salt and pepper to taste.
- Spread the pesto evenly over the top of the pork loin.
- Sprinkle the cheese over the pesto.
- Layer the prosciutto on top of the parmesan cheese.
- Roll the pork loin.
- Tie with twine to hold it together. Drizzle the olive oil over the top of the meat. Put it on a baking dish.
- Place the brussels sprouts on a baking sheet, drizzle with olive oil and season with salt and pepper.
- Cook the loin next to the brussels sprouts in the preheated oven for 45 minutes. Watch the brussels sprouts and make sure they don't brown. Then turn the broiler on (remove the brussels sprouts beforehand) and let the loin sit for another 10 minutes. Let cool slightly before untying the twine.
- Slice, serve alongside the brussels sprouts. Enjoy!
Notes
This makes a total of 6 servings of Keto Stuffed Pork Loin. Each serving comes out to be 406 calories, 22.3g fat, 6g net carbs, and 42.2g protein.
