Keto Pork Tenderloin with Tapenade

Keto Recipes > Keto Dinner Recipes

Indulge in the ease and convenience of this recipe, with juicy pork tenderloin that’s cooked to perfection with a zesty olive tapenade bursting with Mediterranean flavors. This dish is a testament to the beauty of simplicity in cooking – with minimal work you’ll impress anyone that tries this gourmet meal!

If you’re an olive hater, you can replace the olives with artichoke hearts and add in some smoky red pepper for a twist. Or, use sautéed mushrooms in place of the olives for a meatier bite. You can adjust and customize the tapenade to fit your tastes – add nuts or different vegetables for different tastes and textures.

Yields 4 servings of Keto Pork Tenderloin with Tapenade

The Preparation

Pork Tenderloin:

  • 24 ounce pork tenderloin
  • 1 tablespoon olive oil
  • 1 tablespoon Italian seasoning
  • salt and pepper, to taste

Olive Tapenade:

  • 3 ounce green olives, pitted
  • 2 ounce kalamata olives, pitted
  • 1/2 ounce sun-dried tomatoes
  • 2 tablespoon capers
  • 2 cloves fresh garlic
  • 1/4 cup fresh basil, chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil

To Serve:

  • 8 ounce mixed leafy greens
  • 8 tablespoons Italian dressing

The Execution

1. Gather and prep all of your ingredients. Trim silver skin off of the tenderloin if needed. Pre-heat oven to 400F.

2. Rub oil over the tenderloin as needed, then season with salt, pepper, and Italian seasoning.

3. Place the tenderloins into a baking tray or onto a baking sheet, then bake for 22-25 minutes or until internal temperature is 145F.

4. While the pork is cooking, make the tapenade by adding all of the tapenade ingredients to a food processor.

5. Pulse the tapenade until everything is well combined but still chunky.

6. Allow pork to rest for 5-10 minutes prior to serving. Once ready, slice the pork and spoon tapenade mixture over the top. Serve with a side salad of mixed greens and Italian dressing. Enjoy!

This makes a total of 4 servings of Keto Pork Tenderloin with Tapenade. Each serving comes out to be 468 calories, 26.9g fats, 7g net carbs, and 46.3g protein.

NUTRITION CALORIES FAT CARBS FIBER NET CARBS PROTEIN
24 ounce pork tenderloin 1000 27 0 0 0 177
1 tablespoon olive oil 119 14 0 0 0 0
1 tablespoon Italian seasoning 8.5 0.3 1.9 1.2 0.7 0.3
salt and pepper, to taste 3 0 0.1 0 0.1 0
3 ounce green olives 123 13 3.3 2.8 0.5 0.9
2 ounce kalamata olives 122 13 3.1 1.6 1.5 0.4
1/2 ounce sun-dried tomatoes 37 0.4 7.9 1.7 6.2 2
2 tablespoon capers 4 0.2 0.8 0.6 0.2 0.4
2 cloves fresh garlic 8.4 0 1.9 0.1 1.8 0.4
1/4 cup fresh basil, chopped 2.4 0.1 0.3 0.2 0.1 0.3
1 tablespoon red wine vinegar 2.8 0 0 0 0 0
1 tablespoon olive oil 119 14 0 0 0 0
8 ounce mixed leafy greens 39 0.7 7.5 4.8 2.7 2.8
8 tablespoons Italian dressing 282 25 14 0 14 0.5
Totals 1870.1 107.7 40.8 13 27.8 185
Per Serving (/4) 468 26.9 10.2 3.3 7.0 46.3

Keto Pork Tenderloin with Tapenade

This makes a total of 4 servings of Keto Pork Tenderloin with Tapenade. Each serving comes out to be 468 calories, 26.9g fats, 7g net carbs, and 46.3g protein.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • 1 Food Processor

Ingredients
  

Pork Tenderloin:

  • 24 ounce pork tenderloin
  • 1 tablespoon olive oil
  • 1 tablespoon Italian seasoning
  • salt and pepper to taste

Olive Tapenade:

  • 3 ounce green olives pitted
  • 2 ounce kalamata olives pitted
  • ½ ounce sun-dried tomatoes
  • 2 tablespoon capers
  • 2 cloves fresh garlic
  • ¼ cup fresh basil chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil

To Serve:

  • 8 ounce mixed greens
  • 8 tablespoon Italian dressing

Instructions
 

  • Gather and prep all of your ingredients. Trim silver skin off of the tenderloin if needed. Pre-heat oven to 400F.
  • Rub oil over the tenderloin as needed, then season with salt, pepper, and Italian seasoning.
  • Place the tenderloins into a baking tray or onto a baking sheet, then bake for 22-25 minutes or until internal temperature is 145F.
  • While the pork is cooking, make the tapenade by adding all of the tapenade ingredients to a food processor.
  • Pulse the tapenade until everything is well combined but still chunky.
  • Allow pork to rest for 5-10 minutes prior to serving. Once ready, slice the pork and spoon tapenade mixture over the top. Serve with a side salad of mixed greens and Italian dressing. Enjoy!

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