This savory dinner features seared pork tenderloin medallions served alongside roasted broccoli, zucchini, and bell peppers. The dish is finished with a rich sauce made from melted butter, minced garlic, and Italian herbs. The result is a high-protein, balanced meal that provides a low-carb alternative to traditional meat-and-potato dinners.
About This Recipe
To prepare the meal, the pork tenderloin is seasoned and seared in a hot skillet to develop a golden crust before being finished in the oven with garlic and butter. The vegetables are sliced and roasted separately until they are tender and slightly caramelized, which enhances their natural flavors without the need for sugary glazes. The pork is rested after cooking to ensure the meat remains juicy, then sliced and drizzled with the aromatic garlic butter from the pan.
The flavor relies on the combination of the lean, tender pork and the rich, savory notes of the garlic-infused butter. Using Italian seasoning and fresh parsley adds an herbal depth that complements the roasted notes of the charred vegetables. Since the pork is basted with butter during the cooking process, the meat absorbs the garlic aroma while the vegetables provide a light and fibrous contrast to the rich sauce.
The recipe can be adapted by substituting the tenderloin with pork chops or using different low-carb vegetables like asparagus or cauliflower. This meal can be prepared in advance, as the sliced pork and roasted vegetables maintain their texture well when stored for meal prep. This dish is best served hot, with the garlic butter spooned over the pork medallions for a structured and savory presentation.
Why You’ll Love This Recipe
- Juicy, tender pork with a rich garlic butter sauce
- Low-carb and keto-friendly with only a few net carbs per serving
- Perfect balance of protein, fats, and fiber
- Family-friendly and great for meal prep
- Ready in about 30 minutes
What You’ll Need for This Garlic Butter Pork Tenderloin
- For the pork:
- 1 ½ lbs pork tenderloin, trimmed
- 2 tbsp olive oil
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- 1 tbsp fresh parsley, chopped (for garnish)
- For the roasted veggies:
- 2 cups broccoli florets
- 1 medium zucchini, sliced
- 1 red bell pepper, sliced
- 2 tbsp olive oil
- Salt & pepper, to taste
Step-by-Step Preparation
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Place broccoli, zucchini, and bell pepper on the sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast 20–25 minutes until tender and slightly charred.
- Meanwhile, season pork tenderloin with salt, pepper, and Italian seasoning.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear pork on all sides until golden, about 2–3 minutes per side.
- Reduce heat to medium. Add butter and garlic to the skillet. Spoon garlic butter over the pork as it cooks.
- Transfer skillet to oven (place alongside veggies if space allows) and roast pork 12–15 minutes, or until internal temperature reaches 145°F.
- Remove pork, rest for 5 minutes, then slice into medallions.
- Serve pork slices with roasted veggies and drizzle with garlic butter sauce. Garnish with parsley.
FAQ
- Can I use pork chops instead of pork tenderloin?
Yes, pork chops work well—just adjust cooking time depending on thickness. - What veggies are best for this dish?
Broccoli, zucchini, and bell peppers are great low-carb choices, but cauliflower, asparagus, or green beans also work. - How do I know when the pork is done?
Use a meat thermometer—145°F is perfect for juicy, tender pork. - Can I make the sauce dairy-free?
Yes, swap the butter for ghee or a dairy-free butter alternative.
Variations & Substitutions
- Swap pork for chicken breast or thighs.
- Add red pepper flakes for a spicy kick.
- Use cauliflower mash instead of roasted veggies for a cozy, hearty meal.
Serving Suggestions
- Pair with a side salad or cauliflower rice for extra bulk.
- Serve with roasted garlic mushrooms for a more indulgent spread.
- Add a keto-friendly dipping sauce like homemade ranch or aioli.
Keto Garlic Butter Pork Tenderloin with Roasted Veggies
Ingredients
For the pork
- 1 ½ lbs pork tenderloin (trimmed)
- 2 tbsp olive oil
- 4 tbsp butter
- 4 cloves garlic (minced)
- 1 tsp Italian seasoning
- Salt & pepper (to taste)
- 1 tbsp fresh parsley (chopped (for garnish))
For the roasted veggies
- 2 cups broccoli florets
- 1 medium zucchini (sliced)
- 1 red bell pepper (sliced)
- 2 tbsp olive oil
- Salt & pepper (to taste)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Place broccoli, zucchini, and bell pepper on the sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast 20–25 minutes until tender and slightly charred.
- Meanwhile, season pork tenderloin with salt, pepper, and Italian seasoning.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear pork on all sides until golden, about 2–3 minutes per side.
- Reduce heat to medium. Add butter and garlic to the skillet. Spoon garlic butter over the pork as it cooks.
- Transfer skillet to oven (place alongside veggies if space allows) and roast pork 12–15 minutes, or until internal temperature reaches 145°F.
- Remove pork, rest for 5 minutes, then slice into medallions.
- Serve pork slices with roasted veggies and drizzle with garlic butter sauce. Garnish with parsley.
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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