Keto Garlic and Herb Pork Tenderloin is a quick, healthy, and easy way to make a delicious meal with only one carb per serving in 30 minutes. So if you're in the mood for a simple dinner or need to shake up your usual meal routine, this juicy and tender tenderloin is your ticket.
Here we have a simple keto pork tenderloin recipe with only a few ingredients: garlic, herbs and olive oil.
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!
Why You'll Love This Recipe
- It doesn't taste low carb. I've made this for just about everyone in my family, and none of them believe me when I say it's low-carb.
- A weeknight staple. The two things I crave most during the week are comfort foods and easy dinners…and this pork tenderloin checks both boxes.
- Convenient and fast. Tenderloin is one of the easiest and most relaxed cuts of meat to work with.
How to make Keto Pork Tenderloin
1. Prepare herb mixture: In a small plate prepare the herb mixture by mixing chopped garlic, Herbs de Provence, Italian Seasoning and coarse sea salt.
2. 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.
3. Stuff herb and garlic mixture into the cuts of the tenderloin.
4. 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.
Notes
More delicious pork tenderloins
- Dijon Mustard Pork Tenderloin
- Brown Sugar and Garlic Pork Tenderloin
- Brown Sugar Dijon Glazed Pork Loin
Margot says
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?
Olya says
Pork tends to dry out so fast when grilling. Maybe tenderize it with lemon juice for half an hour before grilling?
Squeaky says
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.
Olga says
Haha - I'm glad they liked it despite all that "stuff" on the top!
Judy B says
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!
Olga says
I'm glad you liked it Judy!
Simone says
We enjoyed it with boiled green beans and cauliflower. Thank you for a healthy recipe!
Gary says
We make this with mashed potatoes on weekends!
Julia Ferguson says
Is there a way to print this recipe? I see the sweet print button but nothing happens.
Olga says
What browser are you using?
Julia Ferguson says
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.
Olga says
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.
Lynn Ellisy says
How big is the tenderloin?
Olga at Whatsinthepan says
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.
Linda Biles says
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.
Olga at Whatsinthepan says
Thank you Linda!
Rebeccah says
SO. MUCH. YES. 💪
GIGI CANNELLA says
COOKING THIS THIS WEEKEND! LOVE YOUR STUFF!
Olya at Whatsinthepan says
Good plan and thank you!