This Keto Pork Tenderloin Skillet Dinner is perfect for busy weeknights! Pork, broccoli, and onions create the perfect combo!
This Keto Pork Tenderloin Skillet Dinner is everything you need for a busy weeknight. One pan ✔, sides ✔, flavorful ✔✔✔! This recipe really is the heart and soul of what Cast Iron Keto is all about, it’s packed with healthy fats from the olive oil, it’s got a hearty serving of low carb veggies, it’s so incredibly simple absolutely anyone can make it, and the best part is there is almost no mess to clean up after dinner.
Does anybody else remember the “Pork, the other white meat” commercials, or the “Beef, it’s what’s for dinner” campaign narrated by Sam Elliot? They never have to advertise for chicken. In my experience whenever I’m planning a menu for the week, I always have plenty of chicken recipes and a few beef recipes, but pork recipes are kind of few and far between (except for barbecue). I don’t know if anybody else feels this way, but I’m always on the lookout for a good pork recipe that way I have a variety of protein sources and this recipe has become a weekly staple.
If you are not a big fan of garlic you may want to look elsewhere because this recipe uses 6 cloves of garlicky goodness. You’ll be able to have a delicious dinner and ward off vampires both, all with a single recipe. Garlic boasts a ton of health benefits, see below for some fun facts!
To read more on the amazing health benefits of garlic check out the links below:
- Healthline – 11 Proven Health Benefits of Garlic
- Organic Facts – 13 Interesting Benefits of Garlic
- Consumer Reports – The Health Benefits of Garlic
Check out these other Keto Pork recipes!
- Keto Pork Tenderloin with Garlic Herb Butter
- Parmesan Crusted Pork Chops
- Keto Breakfast Hash with Pulled Pork
Ingredients
- 1.5 lbs pork tenderloin
- 4 tablespoons avocado oil divided
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Italian herbs
- 6 cloves garlic minced
- 1 medium onion
- 1 head broccoli
Instructions
- Preheat oven to 400℉. Using a fork poke holes all over the pork tenderloin and stuff them with minced garlic. Then season the outside of the tenderloin with 1 tablespoon oil, salt, pepper, and herbs.
- Heat 1 tablespoon oil over medium-high heat on the stovetop and brown the tenderloin on all sides, about 6 minutes total.
- Add in the broccoli and onions and drizzle with 2 tablespoons of oil.
- Bake for 15-20, until the pork has reached an internal temperature of 150℉
- Allow the tenderloin to rest after taking it out of the oven for 10 minutes before slicing and serving.
Nutrition
Nutritional values are estimates only and do not include carbs from sugar alcohols.
Is this cooked in a cast iron pan and if so, what size pan?
Everything on the website is cooked in cast iron, for this particular recipe I used a 12 inch skillet.
How the heck do I stuff tiny little minces of garlic into the hole that a fork makes ??
You just kind of mash it in with the fork or your hands. The garlic doesn’t all have to be inside the pork you just want some of it to get in there and the rest will just stick to the outside.
Will the pork be completely done? I don’t like meat half done doesn’t settle good on tummy for me. Thank you, Sarah
It will be medium well. If you’d like it well done I would start by increasing the cook time by an additional 5 minutes or so.
This looks like a good recipe, but the directions are bad. You list whole cloves of garlic, 1 head of broccoli and 1 onion in ingredient list. No where do you say what to do with these ingredients, according to recipe you say put minced garlic in holes in pork, so we have that (maybe whole garlic cloves in slivers would be better, just an idea), but I’m sure we don’t put a whole head of broccoli and a whole onion in dish. We can tell by picture it’s broccoli florets and the onion is quartered or sliced, but this should be explained in the recipe that’s what they are for.
With all of the garlic and onions how is this Keto? Garlic is very high in sugars
this took 1 hour in the oven. It was raw after the first 20 min. rest for 10. I cooked it another 20 min. still somewhat red. then baked it another 20 min.to get done
Hi Rita, that’s strange. I would suggest grabbing an oven thermometer and checking to see if your oven is heating evenly.
To add to what others have said, adding the herbs and pepper before searing it is going to make the pepper go rancid and will most definitely scorch the herbs.