Keto: Pork Tenderloin & Creamy Dijon-Herb Sauce
with Zesty Roasted Vegetables
Cooking time
25 minutes
Servings
2/4
Calories
520 /serving
Keto recipes are all about minimizing carbs and focusing on fat-burning foods—but there’s no need to be on the diet to dig into the deliciousness. If you’re looking for low-carb comfort, here’s your happy place. Fresh herbs find a match made in heaven when they meet Dijon mustard—with some heavy cream coming in to make the ceremony official. You’ll sauté rosemary, thyme and pre-chopped onions, adding a daub of butter to give the sauce a velvety consistency. It all happens in the fond left from browning a delectable pork tenderloin, served in juicy slices. Completing the Clean15 scene are roasted carrots and broccoli, hot from the oven to your heart.
We will send you:
- 340g Pork tenderloin (high-protein serving)
- 300g Carrots (orange or multicoloured)
- 200g Broccoli florets
- 50g Diced onions
- 14g Herb medley (thyme, rosemary, parsley)
- 15ml Dijon mustard
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pan
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
27 g
Saturated Fat
15 g
Sodium
900 mg
Total Carb
28 g
Sugars
11 g
Protein
44 g
Fibre
8 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). Pick the rosemary and thyme leaves off the stems; roughly chop the leaves. Pick the parsley leaves off the stems; roughly chop the leaves.
Roast the vegetables
On a lined sheet pan, toss the broccoli (halve if large) and carrots with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 16 to 20 min., until tender.
Cook the pork
Meanwhile, in a medium pan, heat a generous drizzle of oil on medium. Pat the pork* dry with paper towel; season with the remaining spices and S&P. Cook, turning occasionally, 4 to 6 min., until seared. Reduce the heat to medium-low and cook, 6 to 10 min., until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Make the sauce
In the reserved pan, heat a drizzle of oil on medium. Sauté the onions, rosemary and thyme, 1 to 2 min., until fragrant. Add the mustard, demi-glace, ¼ cup water (double for 4 portions) and cream; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 3 to 4 min., until slightly thickened. Add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the vegetables and pork between your plates. Spoon the sauce over the pork. Garnish with the parsley. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
