Keto Balsamic Pork Tenderloin with Mushrooms

Preheat oven to 400 °F.

Pat the pork tenderloin dry and rub with olive oil, garlic powder, thyme, salt, and pepper.

For this step: 1 pork tenderloin (about 1.3–1.5 lb), 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp dried thyme, 1 clove garlic (minced)

Heat an oven-safe skillet over medium-high heat and sear the pork for 2–3 minutes per side until browned.

For this step: 1 pork tenderloin (about 1.3–1.5 lb)

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.

For this step: 9 oz cremini or button mushrooms (sliced), 1 clove garlic (minced)

In the pork skillet, add balsamic vinegar, Dijon mustard, broth, sweetener, and Worcestershire. Simmer for 3–5 minutes until glossy, then whisk in butter.

For this step: 1 pork tenderloin (about 1.3–1.5 lb), 3 tbsp balsamic vinegar (no added sugar), 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce (optional, check carbs), 1 tsp erythritol or monk fruit sweetener, 2 tbsp beef or chicken broth

Slice the pork, spoon the glaze over the top, and serve with the mushrooms.

For this step: 1 pork tenderloin (about 1.3–1.5 lb), 9 oz cremini or button mushrooms (sliced), 1 tbsp butter, 1 clove garlic (minced), Salt & pepper (to taste)