📝 About This Recipe
This elegant roast celebrates the natural sweetness of premium pork without the need for added sugars, relying instead on the punchy, acidic brightness of Dijon mustard and aromatic herbs. Seared to golden perfection and finished in the oven, the meat remains incredibly succulent while developing a savory, crusty exterior. It is a sophisticated, keto-friendly masterpiece that proves sugar-free cooking can be deeply flavorful and deeply satisfying.
🥗 Ingredients
The Meat
- 1.5 pounds Pork Tenderloin (silver skin removed, at room temperature)
- 2 tablespoons Avocado Oil (or any high-smoke point oil for searing)
The Savory Rub
- 3 tablespoons Dijon Mustard (ensure no sugar added in ingredients list)
- 4 cloves Garlic (minced into a fine paste)
- 1 tablespoon Fresh Rosemary (finely chopped)
- 1 tablespoon Fresh Thyme (leaves stripped and chopped)
- 1/2 teaspoon Smoked Paprika (for a hint of earthiness)
- 1 teaspoon Kosher Salt (plus more for seasoning)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Lemon Zest (from about half a lemon)
The Pan Jus
- 1/2 cup Chicken Bone Broth (unsalted)
- 1 tablespoon Cold Butter (cubed)
- 1 tablespoon Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Remove the pork tenderloin from the refrigerator 30 minutes before cooking to take the chill off; this ensures even cooking throughout the meat.
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2
Preheat your oven to 400°F (200°C). Line a small baking sheet with parchment paper or foil for easy cleanup, though we will start the pork in a skillet.
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3
Pat the pork tenderloin very dry with paper towels. Removing moisture is the secret to achieving a beautiful, golden-brown crust.
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4
In a small mixing bowl, whisk together the Dijon mustard, minced garlic, chopped rosemary, thyme, smoked paprika, kosher salt, black pepper, and lemon zest until a thick paste forms.
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5
Generously coat the entire pork tenderloin with the mustard mixture, using your hands or a pastry brush to ensure every inch is covered.
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6
Heat the avocado oil in a large, oven-safe stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering but not smoking.
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7
Carefully place the tenderloin in the hot skillet. Sear for 2-3 minutes per side, turning with tongs, until a golden-brown crust has formed on all sides.
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8
Transfer the skillet directly into the preheated oven. If your skillet isn't oven-safe, move the pork to the prepared baking sheet.
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9
Roast for 12-15 minutes. Start checking the internal temperature at the 10-minute mark to avoid overcooking.
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10
Remove the pork from the oven when the internal temperature reaches 140°F (60°C). The temperature will rise to the ideal 145°F (63°C) as it rests.
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11
Transfer the pork to a cutting board and tent loosely with foil. Let it rest for at least 8-10 minutes to allow the juices to redistribute.
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12
While the meat rests, place the skillet back on the stovetop over medium heat. Pour in the chicken broth and scrape up any browned bits (fond) from the bottom of the pan.
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13
Simmer the broth for 3-4 minutes until reduced by half. Whisk in the cold butter until melted and the sauce looks glossy, then remove from heat.
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14
Slice the pork into 1-inch thick medallions. Arrange on a platter, drizzle with the pan jus, and garnish with fresh parsley.
💡 Chef's Tips
Always use a meat thermometer; pork tenderloin is very lean and can turn from juicy to dry in just two minutes. Check your Dijon mustard label carefully; some brands add sugar or honey, while traditional Dijon should only contain mustard seeds, vinegar, water, and salt. If you don't have fresh herbs, use 1/3 the amount of dried herbs, but fresh rosemary truly elevates this specific dish. Don't skip the resting period! Cutting into the pork too early will cause all the delicious juices to run out onto the board. For an extra flavor boost, add a splash of dry white wine to the pan when deglazing for the sauce.
🍽️ Serving Suggestions
Serve alongside roasted Brussels sprouts with crispy bacon for a hearty, low-carb meal. Pairs beautifully with a creamy cauliflower mash seasoned with garlic and chives. A crisp arugula salad with a lemon-olive oil vinaigrette cuts through the richness of the mustard rub. For a wine pairing, choose a dry, unoaked Chardonnay or a light-bodied Pinot Noir. Accompany with steamed green beans topped with toasted almond slivers for added texture.