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.
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!