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Sunday, August 4, 2013

BACON-WRAPPED, BROCCOLI-CHEESE STUFFED PORK TENDERLOIN

Before going into the oven:



 Out of the oven:


Sliced and on the dinner plate:


BACON-WRAPPED, BROCCOLI-CHEESE STUFFED PORK TENDERLOIN
What a beautiful presentation this meat entrée makes.  It’s great cold as well.  The sides pictured on the dinner plate are Eggplant Parmigiana and Vegetable Au Gratin Casserole without the topping.  Sometimes I just sprinkle Parmesan cheese and extra Monterey Jack cheese over the top instead.  It is less fuss when it is just for my hubby and I.  I was cuddling in so nicely this morning and then my computer made that noise...you know the one where it tells you someone is trying to chat to you or has replied to a Facebook post.  Waah...so I'm up early now!  

This recipe is in Volume 4 of Low-Carbing Among Friends.

2 lbs pork tenderloin, (0.9 kg)
  (usually 2 pieces)
1 tbsp olive oil (15 mL)
Seasoning salt, to taste
11/2 cups cooked broccoli florets (375 mL)
1 cup grated Monterey Jack cheese (250 mL)
1.5 oz Swiss cheese slices, broken up (45 g)
1/4 tsp salt (1 mL)
8 slices bacon, cooked and crumbled
Bacon fat for drizzling over pork

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). 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. Close and sprinkle liberally with seasoning salt on both sides, top and bottom.

In medium bowl, combine broccoli, Monterey Jack, Swiss cheese and salt.  Open each tenderloin along the fold and fill with broccoli mixture. Carefully close pork over the filling.

On bacon rack in microwave oven, cook bacon (covered with paper towel) until cooked but still pliable. Reserve bacon fat. Wrap each tenderloin in 4 pieces of bacon.

Place stuffed, bacon-wrapped 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 half way 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
631.6 calories
70.6 g protein
35.6 g fat
2.8 g net carbs



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

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced! 

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