📝 About This Recipe
This elegant dish elevates the humble pork tenderloin into a gourmet masterpiece, perfect for a sophisticated keto-friendly dinner. The lean, succulent pork is herb-crusted and seared to perfection, then smothered in a rich, pungent blue cheese sauce that balances salt and creaminess. It is a high-fat, low-carb indulgence that proves you don't have to sacrifice luxury for a healthy lifestyle.
🥗 Ingredients
The Pork
- 1.5 pounds Pork Tenderloin (trimmed of silver skin and patted dry)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Garlic Powder
- 2 tablespoons Avocado Oil (or any high-smoke point oil)
- 1 tablespoon Unsalted Butter (for basting)
The Blue Cheese Sauce
- 1 cup Heavy Cream (full fat)
- 4 ounces Blue Cheese (crumbled (Gorgonzola or Roquefort work best))
- 1 small Shallot (finely minced)
- 2 cloves Garlic (minced)
- 1 teaspoon Dijon Mustard (for tang and emulsification)
- 2 tablespoons Dry White Wine (optional, for deglazing)
Garnish
- 1 tablespoon Fresh Parsley (finely chopped)
- 2 tablespoons Walnuts (toasted and crushed for crunch)
👨🍳 Instructions
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1
Remove the pork tenderloin from the refrigerator 20 minutes before cooking to bring it to room temperature; this ensures even cooking.
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2
In a small bowl, mix the salt, black pepper, dried thyme, and garlic powder. Rub this spice blend evenly over all sides of the pork.
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3
Heat the avocado oil in a large oven-safe skillet (cast iron is ideal) over medium-high heat until the oil is shimmering.
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4
Place the pork in the skillet and sear for 2-3 minutes per side until a deep golden-brown crust forms on all sides.
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5
Add the 1 tablespoon of butter to the pan. Once melted, spoon the foaming butter over the pork for 1 minute.
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6
Transfer the skillet to a preheated oven at 400°F (200°C) and roast for 10-12 minutes, or until an internal thermometer reads 145°F (63°C).
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7
Remove the pork from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for at least 8-10 minutes.
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8
While the pork rests, use the same skillet (discard excess fat but keep the brown bits) over medium heat. Add the minced shallots and cook for 2 minutes until translucent.
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9
Add the minced garlic and cook for 30 seconds until fragrant. If using wine, pour it in now to deglaze, scraping the bottom of the pan.
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10
Pour in the heavy cream and whisk in the Dijon mustard. Bring to a gentle simmer and let it reduce by about one-third, roughly 3-5 minutes.
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11
Reduce heat to low and stir in the crumbled blue cheese. Stir until the cheese is mostly melted and the sauce is thickened and velvety.
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12
Slice the rested pork tenderloin into 1-inch thick medallions.
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13
Plate the medallions and generously drizzle the blue cheese sauce over the top. Garnish with fresh parsley and toasted walnuts.
💡 Chef's Tips
Always use a meat thermometer to avoid overcooking pork, as it can become dry very quickly. For a milder sauce, use a Gorgonzola Dolce; for a punchier flavor, use a Danish Blue or Roquefort. If the sauce gets too thick, whisk in a tablespoon of water or beef broth to reach your desired consistency. Make sure to rest the meat; cutting it too soon will cause all the juices to run out, leaving the pork tough. If you don't have an oven-safe skillet, simply transfer the seared pork to a baking sheet for the roasting step.
🍽️ Serving Suggestions
Serve alongside roasted asparagus or sautéed green beans for a complete keto meal. Pairs beautifully with a crisp arugula salad tossed in a light lemon vinaigrette to cut through the richness. A glass of bold Cabernet Sauvignon or a buttery Chardonnay complements the blue cheese perfectly. For a starch-like side, serve over a bed of creamy cauliflower mash. Top with a few cracks of extra black pepper for an added spicy bite.