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Keto Pork Tenderloin Roast - Juicy, Flavorful, and Low-Carb

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pork tenderloins (about 1 to 1.25 pounds each), silver skin removed
  • 2 tablespoons olive oil or avocado oil, divided
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (or sweet paprika if preferred)
  • 1 teaspoon dried thyme or Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
  • 1 tablespoon butter (optional, for finishing)
  • Lemon wedges and fresh parsley, for serving (optional)

Method
 

  1. Preheat and prepare: Set your oven to 400°F (200°C). Pat the pork tenderloins dry with paper towels. This helps the spice rub stick and promotes a better sear.
  2. Mix the rub: In a small bowl, stir together salt, pepper, garlic powder, onion powder, smoked paprika, thyme, and red pepper flakes if using.
  3. Season the pork: Rub the tenderloins with Dijon mustard, then coat all over with the spice mix. Press it in so it adheres.
  4. Sear for crust: Heat 1 tablespoon of oil in a large oven-safe skillet over medium-high heat. When shimmering, add the pork and sear on all sides until browned, about 2–3 minutes per side.
  5. Roast to temp: Drizzle the remaining tablespoon of oil in the pan if needed. Transfer the skillet to the oven. Roast for 10–15 minutes, or until the thickest part reaches 140–145°F (60–63°C) on an instant-read thermometer.
  6. Rest the meat: Move the pork to a cutting board and tent loosely with foil. Rest for 8–10 minutes. This keeps it juicy and tender.
  7. Finish and serve: Swirl the butter into the hot skillet to melt and pick up browned bits, then spoon over the pork. Slice into 1/2-inch medallions. Serve with lemon wedges and chopped parsley.