Clean Eating Stuffed Pork Tenderloin

You won’t believe this is so easy and so clean.  It’s very decadent, there is a little bit of Gorgonzola Cheese, but it’s perfectly fine. Great dish to serve to guests. Pairs nicely with a great salad and roasted asparagus.


1 large pork tenderloin
For the stuffing
2 tsp olive oil
2 cloves garlic minced
1/2 sweet onion chopped finely
1/3 cup pecans chopped
1/3 cup chopped pitted dates or dried figs, chop small
1/2 cup Morel mushrooms dried but reconstituted, or mushrooms of your choice (save some liquid)
1/3 cup gorgonzola
1 egg
Himalayan Salt
Fresh ground pepper to taste


Preheat Oven to 450 F
Heat oil in skillet. Add garlic and onion and cook until soft. Add pecans and morels, cook through. If you need to add liquid from mushrooms to loosen browned bits. Remove from heat. Add salt and pepper to taste. Let cool.
Beat egg add to cooled mixture, add gorgonzola. Mix well.
Slice tenderloin down the center but do not cut through, leave about 1/2 to 3/4 inch. Place stuffing in center of tenderloin and close with string or wood skewers.
Place in baking dish. Cook uncovered for at 450 F for 30 minutes. Reduce heat to 300 F and cook for another 20 min. Turn off oven, but allow the meat to remain in it for at least 15 minutes. Serve.


Wood Skewers or cooking twine needs to be used to hold the stuffed loin in place while cooking.

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