Lean Stuffed Pork Tenderloin

What's Inside

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  • 1 lbs. pork tenderloin, silver skin removed (24 oz.)
  • 6 oz. bella/shitake mushrooms, thinly sliced (3/4 cup)
  • 1/4 cup fresh parsley, chopped, plus more to garnish
  • 1/3 cup onion, chopped, (from small onion)
  • 1 zucchini, chopped
  • 2 sticks celery, chopped
  • 1 garlic clove, minced
  • Zero-calorie nonstick cooking spray

Stuffing Directions:

  1. Preheat oven to 400  ̊F.
  2. Spray an oven-safe large skillet with zero-calorie nonstick cooking spray.
  3. Add sliced mushrooms, chopped onion, celery, and zucchini. Sauté 5 minutes over medium heat or until soft.
  4. Season with a pinch of salt, black pepper, chopped parsley, and minced garlic. Cook another minute, stirring constantly. Then, transfer to a plate.

Pork Tenderloin Directions:

  1. Remove skin from pork tenderloin. Cut a slit down the long end of the tenderloin, making sure not to cut all the way through.
  2. Open tenderloin like a book, cover it with a sheet of plastic wrap, and pound with the flat side of a meat mallet until 1/2” thick without tearing through the meat.
  3. Spread the mushroom mixture evenly over the surface of the tenderloin, leaving 1/2” at the borders.
  4. Roll tightly, starting with the long end (hot-dog style), and secure the ends with 6-7 toothpicks. Poke toothpicks through parallel to each other to create a flat cooking surface.
  5. Season all over with a pinch of salt and black pepper for taste.
  6. Spray an oven-safe large skillet with zero-calorie nonstick cooking spray.
  7. Once the pan is hot, place tenderloin in the skillet (toothpick-side down) and sear for about 2 minutes per side (6-8 minutes total). Transfer the skillet with the tenderloin to the oven and bake at 400  ̊F for 18-20 min or meat is 145-150  ̊F.

Stephanie Bray

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