Recipe by littlemommy
The best pork recipe in my collection! Even my small children love this recipe. There is never any leftovers! This recipe is adapted from paleodietlifestyle.com
Top Review by FLKeysJen
The artichoke stuffing with fresh sage is so amazing! I'd like to make a bowl of it for a side dish...yum. I am not leaving a star rating for now because my pork was super dry and overcooked. It is probably my choice of very lean pork and oven, and the stuffing was so good that I will definitely try this again and keep checking with a thermometer instead of going by the time in the recipe. Looking forward to next time!
- 2 lbs pork tenderloin
- 1 egg
- 1⁄2 medium onion, chopped
- 1⁄2 cup Rotel Tomatoes, drained (tomatoes with green chilis)
- 2 large artichoke hearts, chopped
- 1⁄2 teaspoon fresh sage, finely chopped
- 1⁄8 teaspoon thyme
- 2 garlic cloves, minced
- 2 -3 tablespoons coconut oil
- salt & freshly ground black pepper
Directions See How It's Made
- In a medium skillet over a medium-high heat, saute the onion, tomatoes, artichoke hearts, sage, thyme, and garlic in a 2 tablespoons of coconut oil. Saute everything for about 3 to 4 minutes, just until the onions become slightly translucent and the tomatoes and artichokes begin to become tender. Remove the skillet from the heat and set aside for later use.
- Place the pork tenderloin in a 9×13 baking dish, rub some coconut oil all over and sprinkle with salt and pepper to taste. In order to stuff the loin, create a seam in the meat by cutting it down the center lengthwise, essentially, you want to be able to unfold the meat. Set the meat aside until the stuffing has been prepared.
- Preheat your oven to 450°F.
- Turn your attention back to the stuffing. Once the ingredients from the skillet have completely cooled, whisk in an egg. The egg is essential to the stuffing, as this is what replaces the usual “breadcrumbs” and works to hold everything together. However, to make this work best, tomato/artichoke mixture must be cool, otherwise it will cook the egg before it is even stuffed in the meat and the egg will no longer act as a glue, since it cannot be cooked twice.
- Take the stuffing and begin spreading it across the seam of the meat. Avoid filling the meat too much, as you will not be able to fold the pork closed. Use some toothpicks to ensure the tenderloin does not pop open while cooking.
- Cook, uncovered, at 450 F for 30 minutes. Once the first 30 minutes have passed, reduce the heat to 300 F and cook for another 20 minutes. When the time is up, turn off the oven, but allow the meat to remain in it for at least 15 minutes. This cooking method is perfect for keeping the meat from overcooking and becoming dry. Bon apetit!