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Keto Garlic Butter Pork Tenderloin - Juicy, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Pork tenderloin: 1 to 1.5 pounds, trimmed
  • Butter: 4 tablespoons (preferably unsalted)
  • Olive oil or avocado oil: 1 tablespoon
  • Garlic: 4–6 cloves, finely minced
  • Fresh herbs: 1 tablespoon each chopped parsley and thyme (or 1 teaspoon dried thyme)
  • Smoked paprika: 1 teaspoon (optional but recommended)
  • Onion powder: 1 teaspoon
  • Sea salt and black pepper: to taste
  • Chicken broth: 1/2 cup (low-carb, no sugar added)
  • Lemon juice: 1 tablespoon (or white wine vinegar)
  • Optional add-ins: Red pepper flakes, a splash of dry white wine (not strictly keto but very low-carb by volume), or a squeeze of Dijon

Method
 

  1. Preheat and prep: Heat your oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels for the best sear.
  2. Season generously: Mix salt, pepper, smoked paprika, and onion powder. Rub it all over the pork, pressing to help it stick.
  3. Sear the pork: Heat a large oven-safe skillet over medium-high heat. Add oil, then sear the tenderloin for 2–3 minutes per side until nicely browned.
  4. Add garlic and butter: Reduce heat to medium. Add butter to the skillet. When it foams, add minced garlic and thyme. Spoon the garlic butter over the pork for 30–60 seconds. Don’t let the garlic burn.
  5. Roast to finish: Transfer the skillet to the oven. Roast 10–15 minutes, or until the thickest part reaches 140–145°F (60–63°C) for juicy medium. Use a meat thermometer for accuracy.
  6. Rest the meat: Move the pork to a cutting board and tent loosely with foil. Rest 5–10 minutes to keep the juices in.
  7. Make the pan sauce: Place the skillet back on medium heat. Add chicken broth and lemon juice, scraping up browned bits. Reduce by about half. Whisk in 1 tablespoon of cold butter for a silky finish. Stir in chopped parsley and adjust salt and pepper.
  8. Slice and serve: Slice the tenderloin into 1/2-inch medallions. Spoon the garlic butter sauce over the top. Garnish with extra herbs if you like.