Keto Recipe: Pesto, Prosciutto and Parmesan-stuffed Pork Loin with Brussels!

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Pesto, Prosciutto and Parmesan-stuffed Pork Loin with Brussels!

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9 COMMENTS

  1. Pesto, prosciutto and Parmesan-stuffed pork tenderloin, reverse seared, with Brussels sprouts meal prep, per box: 395 calories/ 7.6g net carbs/ 12.5g fat/ 54.1g protein

    This is a 2.5lb loin, butterflied and beaten with a mallet until uniform in thickness. Sprinkle with salt. Spread with pesto sauce made from around 2 cups of various herbs (i used basil, tarragon, chives, dill, parsley and thyme), 2 cloves garlic, lemon zest, olive oil and 1T horseradish, then layer with prosciutto (3oz), and sprinkle with 2 oz shredded parmesan. Roll up and tie with twine, rub the outside with pepper and some spray oil.

    Bake at 350F for 45 min. Then turn on broiler and move rack to top 3rd of the oven. Broil about 7 min per side until nice and golden brown. Let rest and then untie and slice. Makes 6 portions.

    The Brussels are just 32 oz Brussels, trimmed and halved, roasted with oil spray, salt & pepper at 425F for about 25 min, stirring once midway through, and divided between 6 servings.

  2. In place of Brussels sprouts, perhaps a portion of piquant parsnips with parsley to pair with the pesto prosciutto and parmesan stuffed pork?

  3. Well, I certainly know what’s going on my shopping list now! Looks amazing – definitely saving this recipe. Thank you for the share!

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