Thanksgiving is right around the corner and if you were anything like me when I first started, you’re probably going crazy deciding what you should make for everyone. Well, I can solve that problem for you – one of my absolute favorite holiday dishes brought to you in just under 2 hours.
This stuffed pork tenderloin is a true hit with everyone – low carb or not. The Fall herbs comes through with each bite, the meat inside almost reminding you of a traditional bread-y stuffing. If you have extras to cook for, don’t worry – you can easily double this recipe and still cook everything at the same time. In fact, most pork tenderloins come packaged as 2.
The radish have to be served hot – so keep that in mind. Once they start cooling off, they get slightly watery and lose a lot of the flavor that the duck fat adds in. So, just make sure that if you have another side (I recommend creamed spinach), that you have everything made at the same time. It shouldn’t be too much of a big deal as the pork tenderloin can rest for up to an hour and still stay warm. The radish can be kept in the oven at 250F once roasted to keep them crisp and hot.
For dessert? The first time I made these, my family absolutely loved them – so I suggest that you do the same. Some cinnamon sugar donut muffins for all the family to pass around at the end of a wonderful meal.
So, what’s your favorite Thanksgiving meal? Let me know in the comments below!
Note: Don’t have duck fat? Use bacon fat, chicken fat, or butter instead.
Note 2: Want to make ahead? You can make the pork and stuffing 1 day ahead and leave in the refrigerator overnight. Be sure to give at least 1 hour outside of the fridge for it to warm up a bit before putting it in the oven.
The Preparation
Roast:
- 36 ounces pork tenderloin
- 3 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 1/2 teaspoons onion powder
- 1 teaspoon garlic powder
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
Stuffing:
- 6 ounces cremini mushrooms
- 16 ounces ground pork
- salt and pepper, to taste
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 3 ounces spinach
Roasted Radishes:
- 16 ounces red radish
- 4 tablespoons lard
- salt and pepper, to taste
- 1 teaspoon dried rosemary
The Execution
1. Start by butterflying the pork tenderloin. You can do this one of two ways. The first way is to run your knife about an inch away from the bottom of the tenderloin. Slowly “roll” it out as you would a carper. The other is to make 2 cuts. One cut one third of the way up from the bottom of the pork. Spread it out in half like shown in the picture, and then do the same for the thicker side.
2. This should result in a long tenderloin that you can now season on both sides with salt, pepper, onion powder, garlic powder, thyme, and rosemary.
3. Slice the mushrooms and preheat oven to 400F.
4. In a pan, start cooking the sausage over medium heat. Once the sausage starts to brown, break it up with a spatula and add the mushrooms, salt, pepper, onion powder, garlic powder, thyme, rosemary and extra seasonings you want.
5. Add the spinach to the pan for wilt for a moment. Mix everything together so that it is all distributed evenly.
6. Pour the mixture over the top of the tenderloin and spread out evenly.
7. Roll the pork up from the smallest side to the largest side. Wrap with butchers netting or tie with twine and put into the oven. Cook this at 400F for 50-60 minutes or until thermometer reads 140F.
8. In the mean time, slice all of your radish in half and place into a bag with duck fat, salt, pepper, and rosemary. Let this sit while the pork cooks.
9. Once the pork is cooked, remove from the oven and turn oven to 450F. Wrap pork in foil to rest and roast radish for 30-35 minutes.
10. Serve up with your favorite fatty side! My favorite to accompany this would be creamed spinach.
This makes a total of 5 servings of Stuffed Pork Tenderloin with Roasted Radishes. Each serving comes out to be 615 calories, 37.1g fats, 4.6g net carbs, and 59.2g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 36 ounce pork tenderloin | 1225 | 36 | 0 | 0 | 0 | 210.8 |
| 3 teaspoon kosher salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon black pepper | 5 | 0.1 | 1.3 | 0.5 | 0.8 | 0.2 |
| 1 1/2 teaspoon onion powder | 12 | 0 | 2.8 | 0.5 | 2.3 | 0.4 |
| 1 teaspoon garlic powder | 10 | 0 | 2.3 | 0.3 | 2 | 0.5 |
| 2 teaspoon dried thyme | 7 | 0.2 | 1.5 | 0.9 | 0.6 | 0.2 |
| 2 teaspoon dried rosemary | 8 | 0.4 | 1.5 | 1 | 0.5 | 0.1 |
| 6 ounce cremini mushrooms | 48 | 0.2 | 7 | 1 | 6 | 4.3 |
| 16 ounce ground pork | 1193 | 96.1 | 0 | 0 | 0 | 73.4 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/4 teaspoon onion powder | 2 | 0 | 0.5 | 0.1 | 0.4 | 0.1 |
| 1/4 teaspoon garlic powder | 3 | 0 | 0.6 | 0.1 | 0.5 | 0.1 |
| 1/2 teaspoon dried thyme | 2 | 0 | 0.4 | 0.2 | 0.2 | 0.1 |
| 1/2 teaspoon dried rosemary | 2 | 0.1 | 0.4 | 0.2 | 0.1 | 0 |
| 3 ounce spinach | 20 | 0.2 | 3.2 | 2 | 1.2 | 2.5 |
| 16 ounce red radish | 73 | 0.5 | 15.4 | 7.3 | 8.2 | 3.1 |
| 4 tablespoon lard | 462 | 51.3 | 0 | 0 | 0 | 0 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon dried rosemary | 4 | 0.2 | 0.7 | 0.5 | 0.3 | 0.1 |
| Totals | 3074 | 185.2 | 37.5 | 14.6 | 22.9 | 295.8 |
| Per Serving (/5) | 615 | 37 | 7.5 | 2.9 | 4.6 | 59.2 |
Stuffed Pork Tenderloin with Roasted Radishes
Ingredients
Roast:
- 36 ounce pork tenderloin
- 3 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoon dried thyme
- 2 teaspoon dried rosemary
Stuffing:
- 6 ounce cremini mushrooms
- 16 ounce ground pork
- salt and pepper to taste
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 3 ounce spinach
Roasted Radishes:
- 16 ounce red radish
- 4 tablespoon lard
- salt and pepper to taste
- 1 teaspoon dried rosemary
Instructions
- Start by butterflying the pork tenderloin. This can be done in one of two ways. The first is to run a knife along about an inch from the bottom of the tenderloin and slowly "roll" it out like a carpet. The other is to make two cuts — make one cut one-third of the way up from the bottom of the pork. Spread it out in half as shown in the photo, and then do the same for the thicker side.
- This should result in a long, flat piece of tenderloin. Season it on both sides with salt, pepper, onion powder, garlic powder, thyme, and rosemary.
- Preheat oven to 400F. Slice the mushrooms.
- Begin cooking the sausage in a pan over medium heat. Once beginning to brown, break it up with a spatula and add the mushrooms, salt, pepper, onion powder, garlic powder, thyme, rosemary, and any additional desired seasonings.
- Add the spinach to the pan and let wilt for a moment. Mix everything together to distribute it evenly.
- Pour the mixture on top of the tenderloin and spread it out evenly.
- Roll the pork up from the smallest side to the largest side. Wrap with butcher's netting or tie with twine and place in the oven. Bake for 50–60 minutes or until a meat thermometer reads 140F.
- Meanwhile, slice the radishes in half and place in a bag with the lard, salt, pepper, and rosemary. Let sit while the pork cooks.
- Once the pork is cooked, remove from the oven and turn it up to 450F. Wrap the pork in foil and set it aside to rest. Roast the radishes for 30–35 minutes.
- Serve and enjoy!
