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Keto BBQ Pork Tenderloin Sheet Pan Dinner

This Keto BBQ Pork Tenderloin Sheet Pan Dinner pairs juicy pork tenderloin coated in a glossy, caramelized keto BBQ crust with a medley of low-carb vegetables roasted to crisp-tender perfection. Pork tenderloin roasts quickly on a hot sheet pan while broccoli, bell peppers, and cauliflower soak up savory drippings, olive oil, and smoky spices for maximum flavor. Using a sugar-free, keto-friendly BBQ sauce keeps the classic sweet, tangy, and smoky profile while staying low in net carbs. Everything cooks together on one pan for an indulgent yet simple dinner that is ideal for busy weeknights, relaxed weekends, or casual entertaining with minimal cleanup.
Course Dinner, Main Course
Cuisine American
Keyword bbq, keto, low-carb, one-pan dinner, pork tenderloin, sheet pan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 345kcal

Equipment

  • Sheet Pan
  • Parchment Paper
  • Mixing bowl
  • Meat Thermometer
  • Tongs

Ingredients

For the pork tenderloin

  • 1 1/2 pounds pork tenderloin trimmed and patted dry
  • 1/2 cup keto-friendly BBQ sauce sugar-free, plus extra for serving if desired
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika or sweet paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon fine sea salt or to taste
  • 1/2 teaspoon black pepper freshly ground

For the vegetables

  • 2 cups broccoli florets cut into bite-size pieces
  • 2 cups cauliflower florets cut into bite-size pieces
  • 1 medium red bell pepper seeded and sliced into strips
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 3/4 teaspoon fine sea salt or to taste
  • 1/2 teaspoon black pepper

Optional finishing touches

  • 2 tablespoons fresh parsley chopped, for garnish
  • 2 tablespoons grated Parmesan cheese sprinkled over hot vegetables

Instructions

  • Preheat the oven to 425°F and place a large rimmed sheet pan inside to heat while the oven preheats.
  • Line the hot sheet pan with parchment paper or lightly grease it, being careful of the heat.
  • In a small bowl whisk together the keto BBQ sauce, olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper for the pork until well combined.
  • Place the pork tenderloin on the prepared sheet pan and brush it all over with the BBQ mixture, coating every side generously.
  • If time allows, refrigerate the coated pork tenderloin for at least 30 minutes to marinate or up to overnight, otherwise proceed directly to roasting.
  • Add the broccoli florets, cauliflower florets, and bell pepper strips to a large mixing bowl.
  • Drizzle the vegetables with olive oil and sprinkle with smoked paprika, garlic powder, salt, and black pepper, then toss until the vegetables are evenly coated.
  • Arrange the seasoned vegetables in a single layer around the pork tenderloin on the sheet pan, leaving a little space between pieces for better browning.
  • Roast the pork and vegetables for 15 minutes, then carefully remove the pan and stir or flip the vegetables for even cooking.
  • Return the pan to the oven and continue roasting for another 8 to 12 minutes, or until the pork reaches an internal temperature of 145°F and the vegetables are crisp-tender with browned edges.
  • Transfer the pork tenderloin to a cutting board, tent loosely with foil, and let it rest for 5 to 10 minutes to allow the juices to redistribute.
  • Sprinkle the hot vegetables with chopped parsley and grated Parmesan if using, tossing lightly to coat.
  • Slice the rested pork tenderloin into medallions, arrange on plates with the roasted vegetables, and serve with extra warmed keto BBQ sauce on the side if desired.

Notes

Choose a keto BBQ sauce with no added sugar and no more than about 2 grams net carbs per tablespoon to keep the whole meal low carb. If your tenderloin is especially thick, you may need a few extra minutes of roasting, so rely on the meat thermometer rather than time alone. For even more flavor, you can sear the pork briefly in a hot skillet before transferring it to the sheet pan, though it is not required. Leftovers store well in airtight containers for up to 4 days and can be reheated gently in a 350°F oven or in a skillet with a splash of olive oil to keep the pork moist and the vegetables from becoming soggy.

Nutrition

Calories: 345kcal | Carbohydrates: 9g | Protein: 35g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 105mg | Sodium: 880mg | Fiber: 3g | Sugar: 4g