Keto Balsamic Pork Tenderloin with Mushrooms
Juicy, pan-seared pork tenderloin glazed with a rich balsamic reduction and served with buttery garlic mushrooms — a low-carb dinner that feels far fancier than it should.
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.