This dish features seared pork tenderloin roasted until tender and served with sautéed cremini mushrooms. The meat is finished with a glossy, sugar-free balsamic reduction made with Dijon mustard, butter, and thyme. The result is a savory, elegant pork dish with a rich and tangy finish.
About This Recipe
To prepare the meal, the pork is rubbed with garlic and thyme and seared at high heat to develop a golden crust before finishing in the oven. The mushrooms are cooked separately in garlic butter until they release their moisture and reach a deep, earthy flavor. It is important to simmer the balsamic vinegar and broth in the same pan used for the pork to incorporate the caramelized bits into the final glaze.
The flavor relies on the combination of the savory pork and the sharp acidity of the balsamic vinegar balanced by the richness of the butter. Using Dijon mustard and a touch of keto-friendly sweetener creates a thick, flavorful sauce that coats the meat without the need for traditional thickeners. Since the tenderloin is allowed to rest after roasting, it remains juicy and provides a substantial contrast to the soft, butter-sautéed mushrooms.
This dish works well for dinner and can be prepared quickly. It’s easy to customize the meal by substituting the mushrooms with asparagus or adding a splash of heavy cream to the glaze for a richer texture. This pork tenderloin is best served hot over cauliflower mash or roasted greens, offering a structured and filling meal with a sophisticated flavor profile.
Why You’ll Love This Recipe
- Juicy, tender pork every single time
- Balsamic glaze without sugar or starch
- Pan-to-oven cooking = minimal cleanup
- Full of umami from garlic, Dijon, and mushrooms
- Elegant enough for guests, easy enough for weeknights
What You’ll Need for This Keto Balsamic Pork Tenderloin with Mushrooms
- Pork Tenderloin
- 1 pork tenderloin (about 1.3–1.5 lb)
- 1 tbsp olive oil
- Salt & pepper, to taste
- 1 tsp garlic powder
- 1 tsp dried thyme
- Balsamic Glaze
- 3 tbsp balsamic vinegar (no added sugar)
- 1 tbsp Dijon mustard
- 1 tbsp butter
- 1 tsp Worcestershire sauce (optional, check carbs)
- 1 tsp erythritol or monk fruit sweetener
- 2 tbsp beef or chicken broth
- Mushrooms
- 9 oz cremini or button mushrooms, sliced
- 1 tbsp butter
- 1 clove garlic, minced
- Salt & pepper, to taste
Step-by-Step Preparation
- Preheat oven to 400 °F.
- Pat the pork tenderloin dry and rub with olive oil, garlic powder, thyme, salt, and pepper.
- Heat an oven-safe skillet over medium-high heat and sear the pork for 2–3 minutes per side until browned.
- Transfer the skillet to the oven and roast for 12–15 minutes, until internal temperature reaches 145 °F. Let rest for 5 minutes.
- In a separate pan, melt butter and cook the mushrooms until golden. Add garlic, salt, and pepper. Remove and keep warm.
- In the pork skillet, add balsamic vinegar, Dijon mustard, broth, sweetener, and Worcestershire. Simmer for 3–5 minutes until glossy, then whisk in butter.
- Slice the pork, spoon the glaze over the top, and serve with the mushrooms.
FAQ
- Can I use pork chops instead of tenderloin?
Yes, but reduce cooking time to prevent overcooking. - Is balsamic vinegar keto?
In moderation. The small amount used here adds flavor without spiking carbs. - Can I meal-prep this?
Yes — it reheats beautifully, especially if stored with the sauce separate. - Can I make it dairy-free?
Use ghee or olive oil instead of butter.
Variations & Substitutions
- Swap mushrooms for asparagus or green beans.
- Add rosemary instead of thyme for deeper aroma.
- Stir in a splash of heavy cream at the end for a creamy glaze.
- Use chicken breast instead of pork for a lighter version.
Serving Suggestions
- Serve over cauliflower mash, sautéed spinach, or roasted broccoli. A sprinkle of parmesan on top makes it next-level
Keto Balsamic Pork Tenderloin with Mushrooms
Ingredients
Pork Tenderloin
- 1 pork tenderloin (about 1.3–1.5 lb)
- 1 tbsp olive oil
- Salt & pepper (to taste)
- 1 tsp garlic powder
- 1 tsp dried thyme
Balsamic Glaze
- 3 tbsp balsamic vinegar (no added sugar)
- 1 tbsp Dijon mustard
- 1 tbsp butter
- 1 tsp Worcestershire sauce (optional, check carbs)
- 1 tsp erythritol or monk fruit sweetener
- 2 tbsp beef or chicken broth
Mushrooms
- 9 oz cremini or button mushrooms (sliced)
- 1 tbsp butter
- 1 clove garlic (minced)
- Salt & pepper (to taste)
Instructions
- Preheat oven to 400 °F.
- Pat the pork tenderloin dry and rub with olive oil, garlic powder, thyme, salt, and pepper.
- Heat an oven-safe skillet over medium-high heat and sear the pork for 2–3 minutes per side until browned.
- Transfer the skillet to the oven and roast for 12–15 minutes, until internal temperature reaches 145 °F. Let rest for 5 minutes.
- In a separate pan, melt butter and cook the mushrooms until golden. Add garlic, salt, and pepper. Remove and keep warm.
- In the pork skillet, add balsamic vinegar, Dijon mustard, broth, sweetener, and Worcestershire. Simmer for 3–5 minutes until glossy, then whisk in butter.
- Slice the pork, spoon the glaze over the top, and serve with the mushrooms.
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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