Low Carb Pork Tenderloin is a quick, healthy, and easy way to make a delicious meal with ONLY ONE CARB per serving! It’s a simple KETO recipe with only a few ingredients: GARLIC, HERBS and OLIVE OIL.
KETO pork tenderloin recipe is juicy and tender. Ready in only 30 minutes. As a bonus, this HEALTHY recipe is also low in carbs and calories: only 1 gram of carbs per serving for a total of 4 per entire tenderloin!
All you need is a few cloves of garlic, dried and fresh herbs, coarse salt, olive oil and of course a pork tenderloin! And it wouldn’t hurt to have a meat thermometer either!
Pork recipes are staples on this website because pork is so easy to work with and there are thousands of different ways to prepare it. But this low carb pork tenderloin recipe is possibly the easiest and juiciest way to make a quick weeknight meal with the family.
How to make low carb pork tenderloin
PREPARE HERB MIXTURE. In a small plate prepare the herb mixture by mixing chopped garlic, Herbs de Provence, Italian Seasoning and coarse sea salt.
Mix thoroughly with a fork.
PLACE the tenderloin in the oven safe dish, such as cast iron, dutch oven or on a baking sheet. Using a knife, make 5-6 small cuts across the tenderloin.
STUFF herb and garlic mixture into the cuts of the tenderloin.
Cover the tenderloin with the remaining mixture on top and gently pour olive oil over the tenderloin to cover it.
Bake at 350 F. for approximately 30 minutes until meat thermometer reads at least 145 F (for pink tenderloin) or 160 F (for white tenderloin).
Slice it and spoon juices from the pan over the tenderloin.
Sprinkle with fresh thyme leaves and the low carb pork tenderloin is ready to be served!
Herb Garlic Roasted Pork Tenderloin
Ingredients
- ½ tablespoon herbs de Provence
- ½ tablespoon Italian Seasoning
- 3 – 4 cloves garlic, chopped
- ½ teaspoon sea salt, coarse
- 1.5 tablespoon olive oil
- 2 sprigs Thyme, fresh
Instructions
- Preheat oven to 350 F.
Garlic & Herb Mixture:
- In a small plate prepare the herb mixture by mixing chopped garlic, Herbs de Provence, Italian seasoning and coarse salt.
Prepping Tenderloin:
- Place the tenderloin in the oven safe dish, such as cast iron, dutch oven or on a baking sheet. Using a knife, make 5-6 small cuts across the tenderloin.
- Stuff each cut with Garlic and Herb Mixture. This will ensure that the amazing flavors of garlic and herbs will be spread throughout the tenderloin.
- Cover the tenderloin with the remaining mixture on top and then gently pour olive oil on top of the tenderloin.
Roasting Tenderloin:
- Roast at 350 F for approximately 30 minutes, until internal cooking temperature reaches at least 145 F (for pink looking tenderloin) or 160 F (for white looking tenderloin).
- Remove from oven, slice it and cover with juices from the pan. Sprinkle with fresh thyme leaves and serve.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Notes
How about Keto pork chops
Keto Pork Chops in Creamy Wine Sauce
How about boneless pork chop recipes?
Pork Chops in Creamy Garlic and Herb Wine Sauce
Easy pork tenderloin recipes
Brown Sugar, Garlic and Herb Tenderloin
Mustard, Garlic and Herb Crusted Tenderloin
Brown Sugar Dijon Glazed Pork Loin with Carrots, Apples and Sweet Potatoes
My husband made this, but cooked it on the grill. The flavor was wonderful, but it was very dried out. How could we make it juicier?
Pork tends to dry out so fast when grilling. Maybe tenderize it with lemon juice for half an hour before grilling?
This was really delicious and the kids ate it all up as well! I really didn’t think they would with all that “stuff” on the top! Ha! Was fantastic served with sauteed kale and onions. I also made rice for the kids. There was a small piece leftover, and it was really nice just cold.
I made it in cast iron like your pictures, but I preheated the pan while I prepped the rest of the meal so the underside had a tasty sear on it.
I bought 2 tenderlions and froze one so we will be having this again next week.
Haha – I’m glad they liked it despite all that “stuff” on the top!
Just made this tonight. So easy and so delicious! The pork was so tender and juicy. Love the seasoning. I see this becoming a regular meal for me and bonus it is low carb! Thank you!
I’m glad you liked it Judy!
We enjoyed it with boiled green beans and cauliflower. Thank you for a healthy recipe!
We make this with mashed potatoes on weekends!
Is there a way to print this recipe? I see the sweet print button but nothing happens.
What browser are you using?
I use Chrome. I used that as a print option, found the page as #13 and printed just that page. We are cooking it tonight. The reason I had asked was because with the print thru browser option things are screwed and other things showed up such as a search drop down button over the ingredients so I just printed and wrote in what was blocked.
Thanks for responding.
I’ll test it on Chrome today. I also have a button at the very top of the post (under the title) that allows you to print without scrolling all the way to the bottom.
How big is the tenderloin?
It was about one pound, in term of the size – the skillet I used in the recipe is 9 inches, so it was pretty long, but thin.
This is absolutely the best pork roast that i have ever made!!!! It’s quick and easy to prepare and serve. And it keeps me within my dietary restrictions while allowing me to serve an incredible dinner for friends and family.
Thank you Linda!
SO. MUCH. YES. 💪
COOKING THIS THIS WEEKEND! LOVE YOUR STUFF!
Good plan and thank you!