Pork is the unsung hero of the protein world. It’s inexpensive, delicious, and accessible. I’ve been following a low-carb diet for the past six months or so, and have utilized Carolyn Ketchum’s cookbook Easy Keto Dinners for the majority of my meals. They are easy to prepare and delicious, and even if you’re not doing the keto thing, but still want to cut some carbs, this cookbook is a great resource. The following recipe is adapted from her book.

In my version I cook the pork sous-vide, but if you don’t have a sous-vide, you can roast the tenderloin in a 450 degree oven until internal temperature of the meat reads 145 degrees. That said, I’d highly recommend looking into a sous-vide cooker (my preference is the Anova Bluetooth & Wifi model. They are fairly inexpensive and have completely changed the way I prep and cook meat, which comes out perfectly cooked every single time.

  • 1/4 cup avocado or olive oil
  • 4 cloves minced garlic
  • 4 tablespoons dried rosemary
  • 3 teaspoons Dijon mustard
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon freshly ground pepper
  • Two 1-pound pork tenderloins
  • 2 tablespoons chicken stock
  • 2 tablespoons butter

Whisk together the oil, garlic, rosemary, mustard, salt, and pepper. If cooking sous vide, place the tenderloins in separate Ziploc or vacuum-seal bags. Put half of the liquid in each bag and agitate to mix and cover the pork. If roasting, pat the tenderloins dry, place them in a large baking pan, and cover with the liquid. Roast the pork for about 20-25 minutes, or until the pork internal temperature reads 145 degrees. Remove from oven, let rest 10 minutes, then slice and serve. While resting, add chicken stock, butter and salt and pepper to taste to the pan juices and whisk to combine to create a sauce.

If cooking sous vide, cook the pork at 145 degrees for 1.5 to 2 hours. Once cooked, remove the pork (reserve the liquid from the bags), pat dry, and sear the meat in a ripping hot (500-600 degrees if possible) cast iron pan or grill. Allow meat to rest.

In the cast iron pan, reduce temperature to low, put the reserved liquid in, add chicken stock or water and 2 tablespoons of butter, whisk to combine and allow to cook down while the pork rests, about 5-10 minutes. Add salt and pepper to the sauce to taste.

Serve pork alongside rice or mashed potatoes. I serve mine with riced cauliflower.