Keto: Oven-Roasted Herbed Pork Tenderloin
with Balsamic Salsa Verde, Zucchini & Mushrooms
Cooking time
20 minutes
Servings
2/4
Calories
390 /serving
You’ll be zinging the praises of salsa verde in no time. This version of the classic Mexican-themed condiment is zingy alright, thanks to a dose of balsamic vinegar mixed in with garlic and a bright blast of freshly chopped thyme, rosemary and parsley. It’s a pick-me-upper for a keto-friendly meal of deliciously moist roasted pork tenderloin, encrusted in our Roman Summer seasonings (with a pinch of cayenne), and served with sautéed zucchini and mushrooms on the side.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 15ml Minced garlic
- 2 Green zucchini
- 14g Herb medley (thyme, rosemary, parsley)
- 225g Sliced mushrooms
- 45ml Balsamic vinegar
- 4g Roman Summer spices (garlic, onion, parsley, oregano, thyme, crushed cayenne pepper, black pepper, sage)
Contains: Sulphites
You will need:
Medium oven-safe pan
Large pan
Oil
Salt & pepper (S&P)
Total Fat
17 g
Saturated Fat
3 g
Sodium
120 mg
Total Carb
17 g
Sugars
9 g
Protein
43 g
Fibre
3 g
Preparation
Cook the pork
Preheat the oven to 450°F. Pat the pork dry with paper towel; season with ½ the spices and S&P. In a medium, oven-safe pan, heat a generous drizzle of oil on medium. Add the pork* and cook, turning occasionally, 4 to 6 min., until seared. Transfer to the oven and roast, 6 to 10 min., until cooked through. Transfer to a cutting board and let rest for 5 min. before thinly slicing against the grain.
Start the vegetables
Meanwhile, in a large pan, heat a generous drizzle of oil on medium-high. Add the mushrooms and sauté, 3 to 4 min., until nicely browned; season with S&P.
Mise en place
Meanwhile, medium-dice the zucchini. Pick the herb leaves off the stems; roughly chop the leaves. Combine the herbs in a small bowl.
Finish the vegetables
To the pan of mushrooms, add the zucchini and ⅔ of the garlic. Sauté, 3 to 5 min., until the zucchini are tender. Add ½ the vinegar, all but a pinch of the remaining spices and S&P; stir well.
Make the salsa verde & serve
To the bowl of herbs, add the remaining vinegar, garlic and spices, 1 tbsp oil (double for 4 portions) and S&P; stir well. Divide the vegetables and pork between your plates. Top the pork with the salsa verde. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
