delicious pork pouches stuffed with bacon and camembert #ketofriendly

This is one of my very old recipes that I came across watching TV and I really liked the idea. Years back I’ve prepared this pork pouches for the first time on Valentine’s Day. Originally it was served with creamy green peppercorns sauce and baked chips wrapped in slices of bacon. That’s a very romantic dinner, one of these when you go to bed straight away after eating (rather to have a nap, than to consume your date). But it was delicious, and perfectly (almost, apart from camembert) fitted to out keto diet.

You can use chanterelle mushrooms or other wild mushrooms (if you do, remember to cook them first). If you don’t have any of these, chestnut mushrooms will work as well. If you can’t eat dairy skip camembert, unfortunately it gives a lot of flavour and texture to the dish, but what can I do. And of course salad with some added fat, like avocado, olives, olive oil or extra bacon. I add some kind of salad to most of my keto dinners. Especially now, after couple of months of keto when I’m really fed up with meat, I have to have some extra fresh veggies on my plate.

Maybe it looks a bit complicated but it’s fairly easy to make. Great for Sunday dinner, when you have some more time to play in the kitchen. And it also looks quite fancy, especially if you add green peppercorn sauce. I urge you to try it because it’s seriously yummy.


delicious pork pouches stuffed with bacon and camembert

INGREDIENTS (for 2 pouches):

· 2 small pork loin fillets or 1 big one
· 1 onion
· 100 g smoked bacon
· few chanterelles or other wild mushrooms (cooked, not raw)
· camembert cheese (skip if you don’t eat dairy)
· 2-3 tbsp of clarified butter or coconut oil
· salt and black pepper to taste


First we prepare the stuffing. Chop the onions and bacon. Melt one spoon of butter on the pan, and fry onion and bacon until golden brown. Than add chopped mushrooms, spring with bit of salt and pepper. Give it couple of minutes, than switch off the heat.

Now it’s turn for pork fillets. If you have one big, cut it in half. If you have small ones like I did, they will be perfect. We need a piece around 20cm length. Cut it along the long side, but not through. Like you would open the book. Tenderize meat with a meat mallet (or with a rolling pin, like I did) to get round form. Pork fillet is very delicate, so be gentle and careful not to make any holes in it. Put the stuffing and a piece of camembert in the middle of your pouch, than tie it with a piece of twine.

Grease baking dish with some butter, place the pouches and spring with some salt and pepper. Bake for 20-30 minutes in 180°C (160°C with the fan).

If you eat dairy, you can serve it with creamy green peppercorn sauce (hot double cream with some salt and green peppercorns). It’s going to be even more delicious. For us just saute.



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