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Stuffed Pork Tenderloin With Roasted Broccoli

This keto pork recipe, courtesy of recipe developer Chelsea Cohen of SlimFast, proves that you don’t have to give up all your favorite Easter foods just because you’re on the keto diet. 


4 - 4 serving

Total Time

Prep Time

Cook Time


For the Stuffing

  • 1 tsp. salt
  • 2 tbsp. butter
  • 1/2 tsp. pepper
  • 1 1/2 tsp. onion powder
  • 1 tsp. garlic powder
  • 2 tsp. dried thyme
  • 2 tsp. dried rosemary
  • 3/4 lb. pork sausage
  • 4 oz. mushrooms
  • 3 oz. spinach

For the Pork Tenderloin

  • 1 lb. pork tenderloin
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. thyme
  • 1/2 tsp. rosemary
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • Salt and pepper to taste

For the Broccoli

  • 16 oz. broccoli
  • 3 tbsp. SlimFast Keto MCT oil
  • 1 tsp. rosemary
  • Salt and pepper to taste


Butterfly the pork tenderloin and season on both sides with salt, pepper, onion powder, garlic powder, thyme, and rosemary.

Slice the mushrooms and preheat oven to 400 degrees Fahrenheit.

Cook the sausage over medium heat. Once the sausage starts to brown, break it up with a spatula and add the butter, mushrooms, and seasonings.

Add the spinach to the pan to wilt for a moment.

Pour the mixture over the top of the tenderloin and spread out evenly. Roll the pork up and wrap with butchers netting or tie with twine.

Cook for 50-60 minutes or until thermometer reads 140 degrees Fahrenheit.

Cut up all of your broccoli into florets and place into a bag with oil and seasoning. Let this sit while the pork cooks.

Once the pork is cooked, remove from the oven and turn oven to 450 degrees Fahrenheit. Wrap pork in foil to rest and roast broccoli for 30 minutes. Serve with pork immediately.

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