Keto Garlic Butter Pork Tenderloin with Roasted Veggies
Juicy pork tenderloin cooked in a rich garlic butter sauce and served with roasted low-carb veggies—an easy, flavorful keto dinner for any night of the week.
Ingredients
For the pork
- 1 ½ lbs pork tenderloin (trimmed)
- 2 tbsp olive oil
- 4 tbsp butter
- 4 cloves garlic (minced)
- 1 tsp Italian seasoning
- Salt & pepper (to taste)
- 1 tbsp fresh parsley (chopped (for garnish))
For the roasted veggies
- 2 cups broccoli florets
- 1 medium zucchini (sliced)
- 1 red bell pepper (sliced)
- 2 tbsp olive oil
- Salt & pepper (to taste)
Instructions
- Preheat oven to 400°F (200°C). 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.
- Meanwhile, season pork tenderloin with salt, pepper, and 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.
- Reduce heat to medium. Add butter and garlic to the skillet. Spoon garlic butter over the pork as it cooks.
- Transfer skillet to oven (place alongside veggies if space allows) and roast pork 12–15 minutes, or until internal temperature reaches 63°C (145°F).
- Remove pork, rest for 5 minutes, then slice into medallions.
- Serve pork slices with roasted veggies and drizzle with garlic butter sauce. Garnish with parsley.