Low Carb Herbed Pork Tenderloin Dinner

Our Keto Herbed Pork Tenderloin Dinner is the perfect Keto Christmas recipe. It is complete with nice, juicy pork tenderloin, buttered green beans, and a thickened gravy. The pork tenderloin is generously seasoned with sea salt, granulated garlic, and Herbs de Provence. Once seasoned, the pork is roasted to perfection in the oven. It is then allowed to rest as the green beans are sauteed, and the gravy is thickened. The tenderloin dinner is the best Keto recipe in that it is high in protein and low in carbs.

What is the trick to a juicy tenderloin?

The best way to make a tenderloin is by using a meat thermometer. We like the types of thermometers that have probes for the meat so you can monitor the temperature from outside of the oven. Using a thermometer like this, you can set the temperature to 145 F and have the thermometer ring once the temperature hits. Using a meat thermometer results in a perfectly tender and juicy pork tenderloin each time.

What are the benefits of gelatin in the gravy?

Gelatin is said to trap digestive juices to help digest food further along the digestive tract. It is also said to promote strong hair, skin, and nails.

Serving suggestions

To make the ultimate pairing, serve this Keto Christmas recipes like this easy to make Keto Christmas Salmon and Avocado Breakfast Boats:

https://www.carbmanager.com/recipe-detail/ug:791a82ce-d6db-777c-e445-4366b1215f21/keto-christmas-salmon-and-avocado-breakfast-boats

Net Carbs

6.5 g
Fiber

4 g
Total Carbs

10.6 g
Protein

92.3 g
Fats

24.4 g

637 cals

Quantity

Serving Size

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Pork tenderloin

2 lb
Himalayan Pink Sea Salt

2 tsp
Granulated Garlic

1 tsp
Herbs De Provence

1.5 tsp
Chicken broth

14.5 fl oz
Grass-Fed Beef Gelatin

8 tbsp
Himalayan Pink Sea Salt

2 tsp
Green beans (string beans), raw

1 lb
Butter

2 tbsp
Himalayan Pink Sea Salt

2 tsp
Almonds, sliced

0.25 cup

Step 1

Preheat the oven to 400 F (200 C). Season the pork tenderloin on both sides with sea salt, granulated garlic, and Herbs de Provence. Place the tenderloin on a parchment-lined baking sheet. Roast for about 30-35 minutes. Use a meat thermometer with a probe and insert the probe into the thickest part of the meat. Set the thermometer to ring once the internal temperature reaches 145 F (65 C).
Step 2

Once the internal temperature of the pork is 145 F (65 C) or close, begin to thicken the gravy. Pour the chicken broth into a small saucepan. Add the gelatin and whisk well. Allow the mixture to sit for 5 minutes before heating so the gelatin hydrates. If you skip this step, the gelatin could become lumpy. Once the time has passed, heat the gravy on medium heat until the gelatin dissolves. Stir in 1 tsp sea salt.
Step 3

Allow the gravy to cool so it will thicken. To speed up the process, you can make an ice bath with water and ice cubes inside a larger bowl. Place the gravy inside a smaller bowl and place it on top of the ice bath in the larger bowl. If the gravy cools too much the mixture will solidify. Simply heat it up again to loosen it.
Step 4

At this point, the tenderloin should be done cooking. Allow it to rest for 5 minutes or so before slicing. Heat a large nonstick skillet over medium-high heat until hot. Add in the butter and swirl the pan until it is completely melted.
Step 5

Add in washed and trimmed green beans. You can do this yourself, or you can buy pre-washed and trimmed beans. Saute the beans for 4-5 minutes until softened by still crunchy. If the pan seems to dry halfway through the cooking process, add 2-3 tablespoons of water to help steam the beans. Add ¼ tsp sea salt to the beans. Taste adding another pinch of salt if desired. Serve the sauteed green beans with the sliced tenderloin with gravy on top. Sprinkle the green beans with the sliced almonds before serving so they retain their crunch.