Diabetic Cooking

Stuffed Pork Tenderloin

Preparation time: 10 minutes. Cooking time: 40 minutes.


  • 1 pound pork tenderloin
  • 1/2 cup cooked wild rice
  • 5 baby carrots, finely chopped
  • 1/2 cup chopped mushrooms
  • 1/2 teaspoon oregano
  • 1/4 teaspoon garlic powder
  • Nonstick cooking spray


Preheat oven to 375˚F. Cut tenderloin down the long side approximately 2/3 way through and spread open (butterfly style). Combine wild rice, carrots, mushrooms, oregano, and garlic powder in a small bowl. Spoon mixture into cut seam, then fold over to close. Seal with small skewers or tie with string (about 5 ties should do). Spray baking pan with nonstick cooking spray and add meat. Cook 30–40 minutes until meat reaches 160˚F when tested with a meat thermometer. Let rest 10 minutes before slicing.

Yield: 4 servings.

Serving size: 4 ounces.

Nutrition Facts Per Serving:
Calories: 176 calories, Carbohydrates: 5 g, Protein: 03 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 83 mg, Sodium: 76 mg, Fiber: 1 g

Exchanges per serving: 4 lean meat.

This recipe was created by Kathleen Stanley, a diabetes educator at Baptist Health Lexington in Lexington, Kentucky.