Keto Pork Tenderloin with Dijon Mustard Sauce Recipe

Jane Estoperez

Servings: 3 servings

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Ingredients

For the meat:

  • 1.5 lb Pork tenderloin
  • 1 tsp Italian seasoning
  • 1 tsp Granulated garlic
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1 tsp Ground black pepper
  • 2 tbsp Olive oil
  • 1 cup Chicken broth or water

For the sauce:

  • 2 tsp Dijon mustard
  • ½ Lemon juiced
  • 1 tbsp Keto mayonnaise
  • ½ tsp Erythritol
  • 1 tsp Garlic powder
  • Salt and pepper to taste

Instructions

  1. Mix Italian seasoning, granulated garlic, paprika, salt, and pepper to make a dry rub for the pork tenderloin.
  2. Massage the dry rub into the meat until it is evenly coated. Turn on the Sauté mode on your Instant Pot and heat some olive oil. Fry the pork tenderloin for about 5 minutes on each side until it is golden brown.
  3. Once the pork is cooked, remove it from the Instant Pot and pour some chicken broth or water. Place a trivet inside the pot and put the pork on it. Lock the lid and select the Pressure Cook mode, cooking on high pressure for 10 minutes. After cooking, allow for five more minutes of natural pressure release.
  4. Remove the pork tenderloin from the Instant Pot and let it rest for a few minutes before slicing.

Nutrition Facts

Calories: 320 kcal

Carbohydrates: 3.4g

Protein: 46g

Fat: 14g

Saturated Fat: 4g

Trans Fat: 1g

Cholesterol: 147 mg

Sodium: 1220mg

Potassium: 1028 mg

Fiber: 1g

Sugar: 1g

Calcium: 41mg

Iron: 3mg

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.

Note: The Dijon mustard sauce is not included in the nutritional values of the meal.

How to Store the Keto Pork Tenderloin with Dijon Mustard Sauce

You can store the keto pork tenderloin leftovers in a tightly closed container in the fridge for 3-4 days. Also, this recipe is freezer-friendly. You can wrap those pork tenderloin slices in plastic food wrap and store them in your freezer for up to three months.

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