Easy Baked Pork Tenderloin (keto, low carb)
This Easy Baked Pork Tenderloin recipe is your weeknight savior!
With minimal pantry ingredients and no searing required, you’ll have a juicy, flavorful dinner on the table in just 30 minutes. Perfect for busy days when you crave a delicious and satisfying meal without the fuss.
The recipe requires:
2 Ingredients + spices
Active cooking time: 5 minutes
Total cooking time: 30 minutes
Table of Contents
Why you will love this!
- Effortless Prep & Cleanup: Minimal dishes, no messy searing required!
- Protein Powerhouse: One serving packs a 65+g protein.
- Speedy Weeknight Meal: Dinner’s ready in under 30 minutes.
- Juicy & Tender: Oven-baking guarantees succulent results, every time.
- Pantry Staples: Just 2 main ingredients + your favorite spices.
- Diet-Friendly: Keto friendly, low-carb, gluten-free & dairy-free.
Baked Pork Tenderloin Recipe
Ingredients
To make this Easy Baked Pork Tenderloin, you’ll need a few simple ingredients:
Pork Tenderloin: I usually bake two tenderloins at once, each about 500g (1 pound). This provides generous servings for four people. Feel free to adjust the quantity as needed!
Butter (or Olive Oil): Since pork tenderloin is naturally lean, adding a touch of fat guarantees a juicy result. Opt for butter or a drizzle of extra virgin olive oil if you prefer.
Dry Rub: The flavor foundation! I love a simple blend of garlic powder, paprika, Italian seasoning, salt, and pepper, but feel free to customize it! Some tasty additions include onion powder, cumin, chili powder, or dry mustard.
*You’ll find the exact measurements on the recipe card below.
Equipment
For this easy recipe, you’ll need:
Baking Form/ Baking sheet – use a big enough baking form so the pork won’t overlap.
Parchment Paper/Foil is used to save all the juices and prevent them from sticking.
Small Bowl for mixing the spices.
Instant Thermometer (optional). It is recommended to use an instant thermometer to achieve the best results and accurately measure the temperature of the chicken.
Instructions
First, remove pork tenderloin from the fridge and let it sit at room temp for 15 mins while you preheat your oven to 400°F (200°C). This helps the meat to cook more evenly.
Place the pork tenderloin on a cutting board. Use a sharp knife to carefully trim away any large pieces of excess fat and remove the silverskin.
Pat the meat dry, give it a few pokes with a fork (this helps the spices penetrate better!), and then go wild with your favorite spice blend. I love a mix of garlic powder, paprika, and Italian herbs. Top it off with a few pats of butter for extra richness.
Place it in the oven for 25-35 mins, or until it reaches at least 145°F (63°C) internal temperature (see the temp guide below). Use a meat thermometer for accuracy and the best results!
Let it chill for a few minutes before slicing. This is key for juicy, tender results!
Pork Tenderloin: Internal Temperature
Here’s a quick temperature guide for perfectly cooked pork tenderloin:
- Medium Rare (145-150°F / 63-66°C): Slightly pink in the center, super juicy and tender.
- Medium (150-155°F / 66-68°C): Just a hint of pink, still juicy and tender.
- Medium Well (155-160°F / 68-71°C): Mostly cooked through, a bit less juicy.
- Well Done (160°F+ / 71°C+): Fully cooked, might be a tad dry.
Remember, use a meat thermometer to be sure, and let it rest for a few minutes before slicing!
Top Tips
Bring the meat to room temperature. Avoid baking cold pork, as it can result in uneven cooking. Let the meat sit on the countertop for 15 minutes after removing it from the fridge.
Pat the pork dry. Use a paper towel to remove excess water from the chicken breast. This helps in achieving better browning and prevents steaming.
Rest the pork. After baking, let the pork tenderloin rest for 5-10 minutes before slicing or serving. Resting allows the juices to redistribute within the meat.
Use baking paper/ foil. Line the baking tray with parchment paper/ foil. This helps collect the pork juices as the meat cooks and rest. The collected juices can be spooned over the hot pork, creating a light gravy and adding extra flavor.
Use a meat thermometer to accurately check the internal temperature of the meat.
Side Dishes
Serve your delicious pork tenderloin with your favorite low carb sides, here are some ideas for you:
- Roasted Cauliflower Dip (keto hummus): This warm and flavorful dip is a delicious way to enjoy cauliflower. Its creamy texture and subtle roasted flavor pair wonderfully with the pork tenderloin.
- Roasted Eggplant Dip (Baba Ganoush): smoky and flavorful eggplant dip adds a touch of Mediterranean flair to your meal.
- Mashed Cauliflower: this creamy and comforting side is a perfect low-carb substitute for mashed potatoes.
- Cauliflower Rice: This low-carb alternative to white rice/brown rice is a great way to add fiber to your meal. You can find pre-riced cauliflower in most grocery stores, or you can easily make your own.
- Zucchini Noodles: Spiralized zucchini noodles offer a noodle-like experience without the carbs.
- Roasted or Sautéed Veggies. Broccoli, cauliflower, zucchini, asparagus, Brussels sprouts, or green beans all complement pork beautifully. Toss them with olive oil or butter, season with your favorite herbs and spices, and roast or sauté until tender-crisp.
Flavorful Additions:
- Quick pickled red onions:
A burst of tangy flavor and vibrant color! These quick pickled onions cut through the richness of the pork and add a delightful crunch.
- Ranch Dressing: a classic favorite! The cool, creamy ranch dressing is a delicious dipping sauce for your pork tenderloin slices.
- Tomato Sauce: simple yet satisfying, a drizzle of tomato sauce adds a touch of acidity and complements the savory notes of the pork.
Feta Dip: Creamy, tangy, and packed with flavor, feta dip is a perfect complement to the pork tenderloin.
Roasted Red Peppers: The sweetness of roasted red peppers pairs beautifully with the savory pork. Serve them alongside the pork or incorporate them into the feta dip for an extra layer of flavor.
FAQ
How to store pork tenderloin?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutritional Information
Servings: 4
Total carbohydrate 0 g
Dietary fiber 0 g
Total sugars 0 g
Net carbs 0 g
Total fat 12.8 g
Saturated fat 5.6 g
Cholesterol 193 mg
Potassium 1054 mg
Disclaimer: The nutritional value provided is based on general information and should not be considered as a substitute for professional dietary advice or medical guidance. The values are derived from reputable sources, such as food databases or nutritional labels, but there may be variations in nutrient content depending on factors such as brand, preparation methods, and serving sizes.
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Baked Pork Tenderloin
Juicy pork tenderloin in just 30 minutes! Skip the searing and fuss with this easy oven-baked recipe. Perfect dinner for busy weeknights!
Ingredients
- 2 pork tenderloins (500 g/1 pound each)
- 2 tbsp. (20 g) Butter, unsalted or olive oil
Dry rub:
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1/2 tsp. Italian seasoning
- salt to taste
- black pepper to taste
- 1/2 tsp. cumin powder (optional)
Instructions
- Remove the pork tenderloin from the fridge and let it sit at room temperature for 15 minutes to ensure even cooking. Meanwhile, preheat your oven to 200°C (400°F).
- Place the pork tenderloin on a cutting board. Use a sharp knife to carefully trim away any large pieces of excess fat. Then, locate and remove the silverskin, a thin, silvery membrane that runs along one side of the tenderloin. Pat the pork dry with paper towels to remove any excess moisture.
- Line a baking dish with foil or parchment paper. Place the pork tenderloin in the prepared baking dish. Use a fork to pierce the pork tenderloin all over to help the spices penetrate the meat.
- In a small bowl, combine all the spices and salt. Rub the spice mixture generously all over the pork tenderloin. Cut the butter into 8 equal pieces and place them evenly on top of the pork.
- Bake the pork for 25-35 minutes. Use a meat thermometer to check the internal temperature. It should reach at least 63°C (145°F) for medium-rare or your preferred level of doneness.
- Once baked, remove the pork from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more flavorful and tender dish.
Notes
Here's a quick temperature guide for perfectly cooked pork tenderloin:
- Medium Rare (145-150°F / 63-66°C): Slightly pink in the center, super juicy and tender.
- Medium (150-155°F / 66-68°C): Just a hint of pink, still juicy and tender.
- Medium Well (155-160°F / 68-71°C): Mostly cooked through, a bit less juicy.
- Well Done (160°F+ / 71°C+): Fully cooked, might be a tad dry.
Remember, use a meat thermometer to be sure, and let it rest for a few minutes before slicing!
Nutrition Information:
Yield: 1 Serving Size: 1/2 pork tenderloinAmount Per Serving: Calories: 393Total Fat: 12.8gSaturated Fat: 5.6gTrans Fat: 0gCholesterol: 193 mgmgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 65.5g