You could spend an hour scrolling for a “good” low-carb dinner, or you could make this juicy, herby showstopper and look like a genius. Picture this: tender pork, bursting with creamy goat cheese, earthy mushrooms, and a pop of rosemary that smells like a Michelin-star forest. It’s rich, it’s balanced, and it’s the kind of meal that makes people ask for the recipe before they take their second bite.
No weird ingredients, no carb crash, and zero culinary drama. If you can sear a steak and sauté mushrooms, you can absolutely crush this.
Why You'll Love This Recipe
- High protein, low carb, maximum flavor: This checks every keto box without sacrificing richness or texture.
- Creamy-meets-savory: Goat cheese melts into the mushrooms and rosemary for a filling that tastes like a secret chef trick.
- Fast weeknight flex: From skillet to table in about 35–40 minutes. Big payoff, low effort.
- One-pan friendly: Minimal mess and cleanup.
Your sink will thank you.
- Dinner-party ready: Slice it open at the table and watch the room go quiet. In a good way.
What Goes Into This Recipe – Ingredients
- 1.5–2 lbs pork tenderloin (or 4 boneless pork chops, 1 to 1.25 inches thick)
- 6 oz goat cheese (soft, fresh chevre)
- 8 oz cremini or button mushrooms, finely chopped
- 2 tbsp fresh rosemary, finely chopped (or 2 tsp dried)
- 3 cloves garlic, minced
- 2 tbsp olive oil, divided
- 1 tbsp butter (optional but recommended for searing)
- 1 tsp lemon zest (optional, for brightness)
- 1/2 tsp crushed red pepper flakes (optional, for subtle heat)
- 1/2 tsp onion powder
- Kosher salt and black pepper, to taste
- Butcher’s twine or toothpicks (if using tenderloin)
Step-by-Step Instructions
- Prep the pork: Pat the pork tenderloin dry. Using a sharp knife, butterfly it by slicing lengthwise down the center, stopping about 1/2 inch before cutting through.
Open it like a book. If using chops, slice a deep pocket into the side of each chop.
- Season generously: Sprinkle salt, pepper, and onion powder all over the pork, outside and inside. Let it sit at room temp while you make the filling.
- Cook the mushrooms: Heat 1 tbsp olive oil in a skillet over medium-high.
Add chopped mushrooms with a pinch of salt. Cook 5–7 minutes until browned and most moisture evaporates. Add garlic and half the rosemary; cook 30–60 seconds until fragrant.
Remove from heat to cool slightly.
- Make the filling: In a bowl, mix goat cheese, cooled mushroom mixture, remaining rosemary, lemon zest, and red pepper flakes. Taste and adjust salt/pepper. You want it savory and punchy.
- Stuff it: Spread the filling evenly over the inside of the tenderloin (or stuff into each chop).
Don’t overfill to the edges—leave a small border to help sealing.
- Secure: Fold the tenderloin closed and tie with butcher’s twine every 1.5–2 inches. For chops, secure the opening with toothpicks. Yes, the string makes you look pro.
Embrace it.
- Sear for crust: Heat remaining 1 tbsp olive oil and the butter in a large oven-safe skillet over medium-high. Sear the pork on all sides until golden, about 2–3 minutes per side.
- Finish cooking: If using tenderloin and your skillet is oven-safe, transfer to a 375°F (190°C) oven for 10–15 minutes. For chops, reduce heat to medium, cover, and cook on the stovetop 6–8 minutes per side depending on thickness.
Target 145°F (63°C) internal temperature, then rest 5–10 minutes.
- Rest and slice: Remove twine or toothpicks carefully. Slice into thick medallions. Try not to eat half of it while “tasting.”
- Optional pan sauce (extra credit): Deglaze the skillet with a splash of chicken broth or dry white wine, scrape brown bits, reduce by half, swirl in 1 tbsp butter, and season.
Spoon over slices.
Storage Instructions
- Fridge: Store leftovers in an airtight container up to 3–4 days. Slice before storing for easier reheating.
- Reheat: Warm gently in a covered skillet over low heat with a splash of broth, 6–8 minutes, or microwave at 50% power in short bursts to avoid drying out.
- Freezer: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge before reheating.
The goat cheese stays creamy, FYI.
Nutritional Perks
- Keto-aligned macros: Pork and goat cheese deliver protein and fat without unnecessary carbs.
- Goat cheese benefits: Often easier to digest than cow’s cheese, with a tangy flavor that reduces the need for heavy sauces.
- Herbs and mushrooms: Rosemary offers antioxidants; mushrooms provide umami, potassium, and fiber with minimal carbs.
- Satiating and stable: High-protein, high-fat combo keeps you full and steady—no 3 p.m. snack attack.
Avoid These Mistakes
- Overstuffing the pork: If the filling bursts out, you’ll lose the magic. Leave a small border and tie tightly.
- Skipping the sear: That caramelized crust equals flavor. Don’t rush it.
- Undercooked mushrooms: Watery mushrooms make soggy filling.
Cook them until browned and dry.
- Overcooking the pork: Pull at 145°F and rest. Dry pork is a vibe-killer, IMO.
- Not salting enough: Goat cheese is mild. Season the pork and the filling.
Alternatives
- Cheese swap: Use cream cheese or Boursin for a milder, super-creamy filling.
Feta adds briny punch.
- Herb twist: Try thyme, sage, or tarragon instead of rosemary. Fresh is best, but dried works.
- Mushroom options: Shiitake or portobello add deeper umami. Chop finely for even cooking.
- Protein swap: Chicken breasts work great—pound thin, stuff, roll, and bake at 375°F until 165°F internal.
- Add-ins: Chopped spinach, sun-dried tomatoes (unsweetened), or toasted pine nuts for texture.
- Sauce ideas: Lemon-butter, garlic-herb pan jus, or a splash of cream reduced with pan drippings.
Keep it low-carb.
FAQ
Can I make this ahead?
Yes. Assemble and tie the tenderloin up to 24 hours in advance, wrap tightly, and refrigerate. Sear and cook just before serving.
Add 2–3 extra minutes if it’s going into the oven cold.
What if I don’t have butcher’s twine?
Use toothpicks to secure the seam, placed every inch or so. Just remember to remove them before serving—your dentist will thank you.
How do I keep the filling from leaking out?
Don’t overfill, leave a small border, and secure well. Sear seam-side down first to help “seal” the edge, and avoid flipping aggressively.
Is goat cheese keto-friendly?
Absolutely.
Goat cheese is low in carbs and rich in fat and protein, making it ideal for keto and low-carb plans.
Can I grill this instead of using the oven?
Yes. Sear over direct heat 2–3 minutes per side, then move to indirect heat and cook covered until 145°F. Keep an eye on flare-ups due to the cheese.
What sides pair well with this?
Roasted asparagus, garlicky green beans, cauliflower mash, or a crisp arugula salad with olive oil and lemon.
Keep it simple; the pork is the star.
Final Thoughts
This Keto Goat Cheese, Rosemary, and Mushroom Stuffed Pork proves you don’t need pasta or breadcrumbs to make dinner feel indulgent. It’s flavorful, impressive, and totally doable on a Tuesday. Make it once, and it’ll become your “Oh, we’ve got company” move—minus the stress.
Big taste, clean macros, and repeat-worthy results. Ready for the applause? You earned it.
