Keto Marsala Pork Tenderloin. I originally thought I would do the sauce for this keto marsala pork tenderloin with cooking sherry. I got out the marsala, compared the two smells, and went with the marsala. Was also originally going to add a bit of Dijon mustard to thicken the sauce and decided against that too. By the time it would have been time to add the mustard, the sauce tasted so good I didn’t want to ruin a good thing and as you can see I crossed out the mustard in the picture.
I sliced the pork tenderloin vertically instead of on the bias and I liked how that turned out too. You may notice the pinkness of my pork and this is definitely by design. I DO NOT eat well done pork of any kind. Now, if you kinda like shoe leather then by all means cook it to a grey center and I will give you directions for that method of cooking. I don’t even sear it and stick it into the oven to finish. I nearly always bring my meat to room temperature before cooking and for this keto marsala pork tenderloin I cooked all four sides in a sauté pan, let it rest for 10 minutes, then sliced and served it. Keto marsala pork tenderloin will serve 2-3 people depending on how large your tenderloin is. As you can see it is fabulous on any pork and that chop was scrumptious. You’d be surprised the wonderful flavors you get by cooking with non-traditional wines.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 1-1¼ Lb Pork Tenderloin
- 1 t Butter
- 1 Thinly Sliced Shallot (Or ¼ Small Onion)
- ½ t Thyme (More To Taste)
- 3 T DRY Marsala Wine (Cooking Sherry Works As Well-Not As Good)
- 1 t Chicken Base***
- ⅓ C Heavy Cream
- Freshly Ground Pepper
- Bring tenderloin to room temperature.
- Cut shallot paper thin.
- Add butter to small sauté pan, add shallots and cook until translucent & softened.
- Add marsala, thyme, and chicken base and simmer until reduced to about 1 T.
- Add heavy cream and reduce to desired thickness. I left mine somewhat loose.
- 3 Servings
- 395 Calories, 40.9g Protein, 22.1g Fat, 2.7g Carbs, 0.1g Fiber, 2.6g Net Carbs
- 2 Servings
- 593 Calories, 61.4g Protein, 33.2g Fat, 4.0g Carbs, 0.1g Fiber, 3.9g Net Carbs
- Directions for well done tenderloin. Sear tenderloin about 3-4 minutes both sides.
- Transfer to preheated 350° oven and bake for about 15 minutes or until there is no give to the meat when pushed on.
- Rest 5-10 minutes before slicing.