Keto Balsamic Pork Tenderloin with Mushrooms

Keto Balsamic Pork Tenderloin with Mushrooms is a rich, savory low-carb dinner featuring tender pork soaked in sugar-free balsamic glaze and sautéed mushrooms for deep, earthy flavor without the carbs. This Keto Balsamic Pork Tenderloin with Mushrooms recipe delivers high protein, easy prep, and restaurant-style taste perfect for weeknight meals, meal prep, weight loss, and anyone craving a flavorful, elegant keto dinner that stays fully low carb.

About This Recipe

Pork tenderloin doesn’t get enough credit. It’s lean, quick-cooking, and when treated right, it’s ridiculously tender. This keto version takes that underrated cut and gives it a restaurant-level upgrade with a balsamic glaze that’s glossy, sweet-savory, and just tangy enough to make every bite pop.

The trick is in the sear — high heat for color, then a gentle roast to lock in moisture. While the meat rests, you make the sauce in the same pan, scraping up all those caramelized bits with butter, balsamic vinegar, and a little Dijon for backbone. The result is a silky reduction that tastes like it took hours but actually takes ten minutes.

The mushrooms soak up all that flavor too. They get sautéed in garlic and butter until golden, then finished in the same glaze so they taste like they’ve been kissed by the pork itself. Everything comes together in under 30 minutes — and the macros couldn’t be more keto-friendly.

No thickeners. No sugar. Just smart technique and the kind of rich umami flavor you normally only get from wine and flour. It’s a clean, elegant meal that works just as well for weeknights as it does for guests. Serve it with roasted green beans or a scoop of creamy cauliflower mash, and you’ll be wondering how this much flavor can possibly be low-carb.

This is one of those recipes that quietly replaces all your “special occasion” meals — because once you realize how easy it is, it’s impossible not to make again.

Also Read: Thirty Birthday Cakes You Need to Try!

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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

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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

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Instructions

1. Preheat oven to 400 °F.
2. Pat the pork tenderloin dry and rub with olive oil, garlic powder, thyme, salt, and pepper.
3. Heat an oven-safe skillet over medium-high heat and sear the pork for 2–3 minutes per side until browned.
4. Transfer the skillet to the oven and roast for 12–15 minutes, until internal temperature reaches 145 °F. Let rest for 5 minutes.
5. In a separate pan, melt butter and cook the mushrooms until golden. Add garlic, salt, and pepper. Remove and keep warm.
6. In the pork skillet, add balsamic vinegar, Dijon mustard, broth, sweetener, and Worcestershire. Simmer for 3–5 minutes until glossy, then whisk in butter.
7. Slice the pork, spoon the glaze over the top, and serve with the mushrooms.

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Nutrition (per serving)

• Calories: 420
• Fat: 27 g
• Protein: 39 g
• Net Carbs: 5 g

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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.

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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.

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Serving Suggestions

• Serve over cauliflower mash, sautéed spinach, or roasted broccoli. A sprinkle of parmesan on top makes it next-level

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Did you make this recipe?

Let me know how it turned out! Snap a pic and tag @dailyketo.recipes on instagram – I’d love to see your version.

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• Red blue berries and velvet cake
• Wholewheat Red Velvet cake – Vegan

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