Keto Garlic Butter Pork Tenderloin with Roasted Veggies

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.

For this step: 2 cups broccoli florets, 1 medium zucchini (sliced), 1 red bell pepper (sliced)

Meanwhile, season pork tenderloin with salt, pepper, and Italian seasoning.

For this step: 1 ½ lbs pork tenderloin (trimmed), 1 tsp 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.

For this step: 1 ½ lbs pork tenderloin (trimmed)

Reduce heat to medium. Add butter and garlic to the skillet. Spoon garlic butter over the pork as it cooks.

For this step: 1 ½ lbs pork tenderloin (trimmed), 4 tbsp butter, 4 cloves garlic (minced)

Transfer skillet to oven (place alongside veggies if space allows) and roast pork 12–15 minutes, or until internal temperature reaches 145°F.

For this step: 1 ½ lbs pork tenderloin (trimmed)

Remove pork, rest for 5 minutes, then slice into medallions.

For this step: 1 ½ lbs pork tenderloin (trimmed)

Serve pork slices with roasted veggies and drizzle with garlic butter sauce. Garnish with parsley.

For this step: 1 ½ lbs pork tenderloin (trimmed), 4 tbsp butter, 4 cloves garlic (minced), 1 tbsp fresh parsley (chopped (for garnish))