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Keto Cabbage Stuffed Pork Tenderloin

Louise Hendon | January 27

What can make pork tenderloin even tastier?  How about delicious vegetables stuffed into the middle – that way you don’t even have to cook a separate side dish!

At first, this pork tenderloin recipe can seem a little bit complex, but you’ll soon see just how simple it is to roll the vegetables into the center to create the stuffing.

It only takes 40 minutes to cook in the oven so you have time to make it for dinner after you get home.  

I’ve chosen to stuff this pork tenderloin with cabbage and garlic as I find the slightly sweet flavor from the cabbage goes really well with pork.  But you can change it up and try new combinations with whatever you have handy in your fridge.


Keto Cabbage Stuffed Pork Tenderloin

  • Author: Louise Hendon
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 4 servings 1x
  • Category: Dinner, Lunch


  • 2 Tablespoons (30 ml) avocado oil, to cook with
  • ¼ onion, diced
  • 1 cup of cabbage, diced
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 lb pork tenderloin 


  1. Preheat your oven to 400 F (200 C).
  2. Add the avocado oil to a frying pan over medium heat and saute the onions, cabbage, garlic until the cabbage is softened.  Season with salt and pepper, to taste.
  3. Cut the tenderloin lengthwise but don’t cut it all the way through.  If you have a meat pounder, use it to pound the pork tenderloin into a large flat piece (approx ½ inch thick).
  4. Place the flattened tenderloin on a cutting board and place the cooked cabbage into the middle.
  5. Roll the tenderloin up and secure with cooking twine or cocktail sticks.
  6. Place on a baking tray and bake for 40 minutes.  Check the pork reaches an internal temperature of 145 F.


All nutritional data are estimated and based on per serving amounts.


  • Calories: 207
  • Sugar: 1g
  • Fat: 12g
  • Carbohydrates: 2g
  • Fiber: 1g
  • Protein: 24g
Louise Hendon

Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.