Keto Pork Tenderloin with Roasted Vegetables Recipe

Jane Estoperez

Servings: 4 servings

Prep time: 10 minutes

Cook time: 50 minutes

Total time: 60 minutes

Ingredients

  • 1.5 – 2 pounds of Pork tenderloin
  • 4 tbsp Olive oil – divided
  • 1 tsp Salt
  • ½ tsp Pepper
  • ½ tsp Italian herbs
  • 6 cloves Garlic – minced
  • 1 Onion medium – chopped
  • 1 Broccoli head

Instructions

  1. Preheat the oven to 400°F.
  2. Poke holes all over the pork tenderloin with a fork and stuff it with minced garlic. Then, season the tenderloin on the outside with one tablespoon of olive oil, salt, pepper, and herbs.
  3. Brown the tenderloin on all sides in 1 tablespoon olive oil over medium-high heat for about 6 minutes total. Then, drizzle 2 tablespoons olive oil over the broccoli and onions.
  4. Bake for 15-20 minutes until the pork reaches an internal temperature of 150°F.
  5. Allow the tenderloin to rest for 10 minutes after removing it from the oven before serving.

Nutrition Facts

Calories: 194kcal

Carbohydrates: 14g 

Protein: 4g

Fat: 14g 

Saturated Fat: 2g 

Sodium: 633mg 

Potassium: 538mg 

Fiber: 4g 

Sugar: 3g

Vitamin A: 945IU 

Vitamin C: 139mg 

Calcium: 90mg 

Iron: 1.4mg

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

How to Store the Keto Pork Tenderloin with Roasted Vegetables

Leftovers can be stored in an airtight container in the fridge for 2-3 days. It can be stored in the freezer for 2-3 months.

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