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5 from 3 votes

Low Carb Herb & Pesto Stuffed Pork Tenderloin

Easy and delicious pork tenderloin stuffed with a spinach and pistachio pesto.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Dinner, Entree
Cuisine: American
Servings: 6 people
Calories: 418kcal
Author: Louise

Equipment

Ingredients

Breading

  • 1 cup pistachios shelled
  • 2 ounces pork rinds about 2 cups
  • 1 Tbsp rosemary fresh or 1 tsp dried rosemary
  • 2 green onions
  • 3 basil leaves or ¼ tsp dried basil leaves
  • ¼ cup finely grated parmesan cheese
  • ¼ tsp fine grind sea salt

Pesto Stuffed Pork Tenderloin

  • 1 cup loosely packed basil leaves
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 2 green onions
  • 3 cups spinach
  • ¼ tsp fine grind sea salt
  • ¾ cup finely grated parmesan cheese
  • ¼ cup olive oil
  • 1 lb pork tenderloin
  • oil for spritzing

Instructions

Breading Mixture

  • Combine the pork rinds, pistachios, 1 Tbsp fresh rosemary, 2 green onions, 3 basil leaves, into the pitcher of the Cold & Hot Blender or the bowl of your food processor. Pulse to combine.
  • Remove about 1- 1 ½ cups and place in a shallow bowl. Add the ¼ cup of finely shredded parmesan cheese and the ¼ tsp salt. Leave the rest in the blender/food processor for the pesto.

Pesto

  • Add 1 cup of loosely packed basil, 1 sprig of fresh rosemary (not the stem), 1-2 sprigs of fresh thyme leaves, 2 green onions, 3 cups spinach, ¼ tsp sea salt, and the remaining ¾ cup of finely grated parmesan cheese. You can pulse blend a few times, but I found that until you add the oil, it doesn't come together that well in the cold and hot blender.
  • Select the manual medium blend function if you are using the cold and hot blender or the medium speed on your food processor and stream in the oil. Use the tamper or scrape the sides as needed. Continue to blend until you have a nice spreadable consistency.

Pork Tenderloin

  • Trim and butterfly your pork tenderloin. See the post for the video on how to do that if you aren't sure. Place a piece of parchment on the butterflied pork tenderloin and use a meat tenderizer (flat side) or another tool to pound the meat until it is about ¼-½" thick.
  • Preheat the Ninja Foodi with the basket in on broil for 10 minutes.
  • Spread the pesto over the tenderloin, stopping about ½" from the sides. Roll the pork tenderloin.
  • Coat the pork in the pork rind mixture and press the mixture into the pork. Secure with meat pins or toothpicks if needed.
  • Spritz the basket with oil and place the tenderloin, seam side down. Bake at 400°F/200°C for 20-25 minutes or until the internal temp is around 140-145°F/60-63°C. Remove the tenderloin and allow to rest 5 minutes.
  • Slice, serve, and enjoy!

Notes

Nutritional values are provided as a courtesy and thesaltedpepper.com makes no guarantees of accuracy. We do our best to ensure they are accurate, but many factors influence nutritional values that are beyond our control. Different brands of items have different nutritional values, so it is always best to do your own independent nutritional analysis based on the items you are using in a recipe if you require a high level of accuracy. Thesaltedpepper.com will not be held accountable for any errors in the displayed nutritional information.

Nutrition

Serving: 1slice | Calories: 418kcal | Carbohydrates: 8g | Protein: 33g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 676mg | Potassium: 640mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1970IU | Vitamin C: 8mg | Calcium: 248mg | Iron: 3mg