Keto Pork Tenderloin
A juicy garlic-herb pork tenderloin seared then roasted to tender perfection, finished with a creamy Dijon pan sauce. At just 2.4g net carbs per serving and ready in 40 minutes, it's an effortless weeknight keto dinner that eats like a special occasion.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This garlic-herb pork tenderloin proves that an impressive keto dinner doesn't need a long ingredient list or hours in the kitchen. A quick sear plus a short roast keeps the meat tender and juicy, while the creamy Dijon pan sauce ties everything together in under 40 minutes.
Ingredients
- 1.5 lb pork tenderloin (one large or two small), silver skin trimmed
- 2 tbsp olive oil, divided
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/3 cup chicken broth
- 1 tbsp Dijon mustard
- 1 tbsp chopped fresh thyme (or 1 tsp dried)
Instructions
- 1
Preheat oven to 400°F. Pat the pork tenderloin dry with paper towels. In a small bowl, mix the salt, pepper, smoked paprika, and garlic powder, then rub the mixture all over the pork.
- 2
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until deeply browned, about 2 minutes per side (6-8 minutes total).
- 3
Drizzle the remaining olive oil over the pork and transfer the skillet to the oven. Roast for 15-18 minutes, until the internal temperature reaches 145°F at the thickest part.
- 4
Transfer the pork to a cutting board, tent loosely with foil, and rest for 8-10 minutes while you make the sauce.
- 5
Return the skillet to medium heat. Add the butter and minced garlic and cook 30 seconds until fragrant. Pour in the chicken broth, scraping up the browned bits, then stir in the heavy cream, Dijon, and thyme. Simmer 3-4 minutes until slightly thickened.
- 6
Slice the rested tenderloin into medallions, spoon the warm pan sauce over the top, and serve.
Tips & notes
- Pork tenderloin is lean, so an instant-read thermometer is your best friend — pull it at 145°F and let carryover heat do the rest. Overcooking past 155°F dries it out fast.
- Don't skip the rest; cutting too early lets the juices run out and leaves the meat dry.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of broth to keep the pork moist.
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Frequently asked questions
- How many carbs are in keto pork tenderloin?
- Each serving has 2.4g net carbs (2.9g total carbs minus 0.5g fiber), along with 372 calories, 38g protein, and 23g fat. This recipe makes 4 servings.
- What can I serve with keto pork tenderloin?
- Pair it with low-carb sides like roasted asparagus, sautéed green beans, cauliflower mash, or a simple arugula salad. The creamy Dijon pan sauce is delicious spooned over any of them.
- Can I make this dairy-free?
- Yes. Swap the butter for extra olive oil and replace the heavy cream with full-fat coconut cream. The sauce will have a slightly different flavor but stays rich and keto-friendly with minimal change to the carb count.
