This Keto Pork Tenderloin with Balsamic Glaze is every bit as tender and full of flavor as you would expect. The balsamic glaze has no sugar added and is a sweet and savory sauce to brush over the pork. This tastes like a special Sunday night roast but cooks so quickly, you can serve on a weeknight.
Pork is an excellent choice for a low carb or keto diet. It may have gotten a bad reputation for being "fattening" or unhealthy to eat. However, according to Nutritionix.com it is a high protein meat without any carbohydrates. Pork tenderloin has only 125 calories per 3 oz.
How to make this recipe?
- Slice garlic cloves. Cut 4-5 slits (about 1" long) in each tenderloin.
- Stuff the sliced garlic and herbs in the slits. Rub seasonings and oil on pork.
- Mix the balsamic vinegar and brown sugar substitute together.
- Heat oil in Dutch oven and brown all side of pork. Brush the pork with glaze.
- Add vegetables to Dutch oven, if using. Bake pork in 400°F oven for 15 minutes, turn over the pork tenderloin and add more glaze. Return to oven for another 15 minutes until meat thermometer registers 145°-150°F. Remove to a cutting board to rest for 5-10 minutes before slicing.
- When should I glaze the pork? Can I use the glaze as a dipping sauce? You can glaze the pork before, during and after it has been cooked. Since the pork was not marinated in it, you could certainly simmer the glaze on the stove to thicken it and then use as a sauce after the pork tenderloin has finished roasting.
- What temperature is the pork done? And can the meat be pink? The USDA recommends cooking pork roasts to at least 145°F. And then you should let it rest for 3 minutes or so. This means the center may be a bit pink, but as long as a reliable meat thermometer registers that it is done, then a bit of pink is safe to eat.
- How to keep pork from being dry? Because the tenderloin is a very tender and moist cut of pork, you should not have a problem with it drying out. Keep an eye on the thermometer and don't over cook it. Also, be aware that it will continue to cook even after you remove from the oven, so the pork's internal temperature will raise a bit. In addition, using a marinade, glaze or sauce on the pork will also add to the moistness and flavor.
- How should I reheat the pork tenderloin? Leftovers should be stored in the refrigerator and used within 3-4 days. The USDA recommends that foods that have been cooked and cooled should be reheated to 165°F.
More delicious dinners to try:Print
This keto pork tenderloin is a tender and flavorful cut of meat. The balsamic glaze is a perfectly thick and rich syrupy sauce with no sugar added.
- 2 ( 12 oz.) pork tenderloins, trimmed of extra fat and skin
- 2 Tablespoons olive oil
- 2-3 garlic cloves, sliced
- 1 tsp. each salt, pepper, onion powder, paprika
- fresh rosemary and thyme
- Balsamic Glaze-
- ⅓ cup brown sugar substitute (I used Swerve)
- ¼ cup balsamic vinegar
- salt, pepper to taste
- Optional- trimmed string beans, sliced carrots*
- Preheat oven to 400°F.
- Combine the balsamic vinegar and brown sugar, stir well and set aside.
- Cut 4-5 slits in top of pork tenderloin, deep enough to stuff some garlic slice and herbs.
- After stuffing in the garlic and herbs, rub pork with 1 tablespoon of oil.
- Add 1 more tablespoon of oil and cook the pork in a Dutch oven on medium-high heat, about 2 minutes per side until lightly browned.
- Place Dutch oven in the preheated oven without the lid. Brush the balsamic glaze over the pork.
- Bake for 15 minutes, turn pork, brush with more glaze and continue baking until pork registers 150°F on meat thermometer. Remove to cutting board. Don't slice the pork yet, let it rest for at least 5-10 minutes.
* You can cook the string beans and carrots at the same time as the pork. Just place in the Dutch oven and cook alongside the pork tenderloin. If they need longer to cook beyond the 30 minutes, just leave in the oven while the pork is resting on cutting board.
- Category: Dinner
- Method: Oven
- Cuisine: American
Keywords: Keto Pork Tenderloin with Balsamic Glaze