I haven’t cooked a pork tenderloin in ages and picked up a couple twin-packs at the store this week on sale. I prefer mine pan-seared for sandwiches, but decided to roast a couple tonight for a change of pace. Just started putting things on top and popped them in the oven. They were done in 25-30 minutes flat as they were fairly small tenderloins (from a small pig)! My kind of quick meal prep! I served these with a combo of butter-sauteed red radishes and onion along with some some green beans seasoned with ham drippings from my Christmas ham. We loved this particular seasoning tonight! This recipe is suitable for all phases of Atkins and Keto programs provided the wine is omitted for those still in their first 2 weeks of Induction.
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2-2½ lb. pork tenderloin (mine weighed 2#)
2 T. any dry red wine (optional, omit for Atkins Induction)
1 T. low-sodium soy sauce
½ tsp. onion powder
1/8 tsp. garlic powder
¼ tsp. coarse black pepper
1½ T. sliced fresh shallot
½ c. homemade pork or chicken broth (as needed)
1-3 T. olive oil (optional)
DIRECTIONS: Preheat oven to 375º. Place the two pork tenderloins on an appropriate size baking pan (I used metal, but any oven-proof pan will do). Stir the onion and garlic powders with the black pepper in a little saucer. Holding each piece of meat up for easy handling, sprinkle this mixture on both sides of meat and lay them back down on the pan. You can sear off the meat in a hot skillet of oil first if you prefer. I did not, but did pop mine into the boiler for 5 minutes at the end of cooking. Sliver the shallot and lay separated slices atop each piece of meat. Mix ½ c. of the broth with the wine and soy sauce and baste each strip of loin. Drizzle meat with olive oil if desired (I did). Pop in 375º oven and bake for about 25-30 minutes or until meat thermometer reads 130º-140º. Check pan halfway through cooking and gently pour the broth mixture around the outside of the pan. Remove when meat reaches temperature. Broil 5 minutes if you prefer yours browner. Rest the meat on a cutting board with a piece of foil laying on top (to retain heat) for 5-8 minutes. This wait will help retain the juices in your meat. Slice on the diagonal about 3/4″ thick. Baste slices with any pan juices and serve at once with your favorite sides.
NUTRITIONAL INFO: Makes 5 adult servings, each contains:
231 cals, 6.3g fat (more if you use olive oil drizzle), 1.26g carbs, 0.08g fiber, 1.18g NET CARBS, 38.9g protein, 228 mg sodium
2 thoughts on “Roasted Pork Tenderloin”
I was a little shocked at the calories per serving posted here. Every nutrition data chart I’ve seen has 8 oz of cooked pork tenderloin at right around 320 calories (if your tenderloin is 2 1/2 lbs and it makes 5 servings, each serving would be a half pound ). Even with a little broth, wine, seasonings, and a brush of olive oil, I can’t believe that would take each serving up to 2131 calories.
Oops! Looks like a typo in a hurry. The calorie count per serving should be 231. I’ll go out and correct that right away. And thanks for noticing the error of my ways, Diana. 🙂