Keto Pork Tenderloin. So, I have been working on a few Covid-19 stay at home recipes for two to three people and this keto pork tenderloin is another one. Others include a Cheese Pizza For Two and Beef Tataki. All are very easy to make, absolutely fabulous to eat and may get you some attention. I love, love, love pork tenderloin, I easily eat it every two-three weeks and am always looking for different ways to fix it with different sauces to enhance it. Keto pork tenderloin is a winner, winner porky dinner. I fixed some whole roasted-in-olive oil cloves of garlic for another new recipe coming soon so I used it to garnish for the picture but I used garlic paste in the recipe which is a heck of a lot easier and fewer carbs. If you love garlic, the whole cloves atop the dish is a pretty stunning presentation and you are left with some lovely garlic-infused oil to use at some later date.
Maybe the best reason to make this, if you do it right is that the pork can be made in a skillet with no oven use and yes, I’m betting it would be good done on the grill too.
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- 1 Pork Tenderloin (about 1-1¼ Lbs.)
- 2 T Olive Oil (Or Butter Separated)
- ¼ C Minced Onions (Or Shallots)
- 1 T Garlic Paste***
- 2-3 T Coarsely Ground Black Pepper (Fresh Is Always Better)
- 2 T Red Wine
- 2 t Beef Base Or To Taste (Yes, Chicken Base Will Work As Well)
- ½ C Heavy Cream
- Parsley To Garnish
- Heavily coat all sides of your pork tenderloin with pepper and bring to room temperature.
- In small skillet on medium-low heat, melt 1 T fat, add onion and cook until translucent.
- Add wine and slowly reduce until about ½ T remains and it won’t take long.
- Add beef base, garlic & heavy cream and slowly reduce to desired consistency.
- On medium heat and in a larger skillet melt last T of fat. Add tenderloin and cook about 4-5 minutes, then turn and cook another 4-5 minutes.
- Turn onto each side and cook an additional 1-2 minutes. The idea is to not overcook the meat and when sliced, it should have a very distinct pink color in the center. There is nothing as bad as an overcooked pork tenderloin.
- Slice on the diagonal, plate, and get ready for some good eats.
- Dab on sauce and garnish with parsley.
- 3 Servings
- 381 Calories, 37.7g Protein, 26.3g Fat, 3.3g Carbs, 0.2g Fiber, 3.1g Net Carbs
- 2 Servings
- 571 Calories, 45.6g Protein, 39.5g Fat, 5.0g Carbs, 0.3g Fiber, 4.7g Net Carbs
- I like my pork tenderloin quite pink in the center which keeps it fall-apart-tender to cut. If you like yours completely grey inside then do it a minute or so longer on each side.
- If your tenderloin is very large you can always butterfly and flatten it. As you can see from my pic, mine are small, come to me butchered as seen, and do not need butterflying.