Keto Pork Tenderloin with Creamy Mushroom Sauce

This keto pork tenderloin with creamy mushroom sauce features juicy, seared pork tenderloin smothered in a velvety, low-carb mushroom cream sauce made with heavy cream and butter, without any flour or starch thickeners.

Course Dinner, Main Course

Cuisine American, Keto, Low Carb

Keyword creamy mushroom sauce, gluten free, keto pork tenderloin, low carb dinner, one pan

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 435kcal

Equipment

large oven-safe skillet
Tongs
Instant-read thermometer
Cutting board
Chef's knife

Ingredients

For the pork tenderloin

1 1/2 pounds pork tenderloin trimmed of silver skin
1 1/2 teaspoons kosher salt divided
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme or use finely chopped fresh thyme
2 tablespoons olive oil

For the creamy mushroom sauce

3 tablespoons unsalted butter
8 ounces cremini mushrooms sliced; white button mushrooms also work
2 cloves garlic minced
1/2 cup chicken broth low sodium
3/4 cup heavy cream
1/4 cup grated Parmesan cheese freshly grated for best texture
1/4 teaspoon crushed red pepper flakes optional, for a slight kick
1 teaspoon fresh thyme leaves or finely chopped fresh parsley, plus more for garnish

Instructions

Pat the pork tenderloin dry with paper towels and season it all over with the kosher salt, black pepper, garlic powder, and dried thyme, pressing the seasonings into the meat so they adhere well.
Preheat the oven to 400°F and place a large oven-safe skillet over medium high heat.
Add the olive oil to the hot skillet, then lay the pork tenderloin in the pan and sear until deeply browned on the first side, about 2 to 3 minutes, before turning to sear the remaining sides until golden all over.
Transfer the skillet with the seared pork to the oven and roast until the internal temperature reaches 140°F to 145°F when checked with an instant read thermometer in the thickest part, about 10 to 15 minutes depending on thickness.
Transfer the cooked pork to a cutting board, tent it loosely with foil, and let it rest while you prepare the creamy mushroom sauce in the same skillet.
Return the skillet to the stovetop over medium heat and add the butter, letting it melt into the pan drippings.
Add the sliced mushrooms to the skillet in an even layer and cook without stirring for 2 to 3 minutes to encourage browning, then continue to cook, stirring occasionally, until the mushrooms are deeply golden and have released most of their moisture.
Stir in the minced garlic and cook just until fragrant, about 30 seconds, taking care not to let it burn.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon, letting the liquid simmer for 2 to 3 minutes to reduce slightly and concentrate the flavor.
Reduce the heat to medium low, stir in the heavy cream, Parmesan cheese, red pepper flakes if using, and fresh thyme leaves, and simmer gently while stirring until the sauce thickens enough to coat the back of a spoon.
Taste the mushroom cream sauce and adjust seasoning with additional salt and pepper if needed, keeping in mind the pork is already seasoned.
Slice the rested pork tenderloin into thick medallions and return the slices to the skillet, nestling them into the creamy mushroom sauce and spooning some sauce over the top to warm through.
Garnish the pork and sauce with a sprinkle of additional fresh thyme or parsley and serve hot with your favorite keto friendly sides such as cauliflower mash, roasted asparagus, or sautéed green beans.

Notes

For the juiciest pork tenderloin, avoid overcooking and pull it from the oven when it is slightly under your desired temperature, as it will continue to rise by a few degrees while resting. If the sauce thickens more than you like as it sits, whisk in a splash of extra chicken broth or heavy cream over low heat until it loosens to your preferred consistency. This dish reheats well on the stovetop over gentle heat and can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition