Pan-roasted pork tenderloin with herb-and-mustard crust (recipe)
| Pan-roasted pork tenderloin with herb-and-mustard crust (recipe) | |
|---|---|
| Name | Pan-roasted pork tenderloin with herb-and-mustard crust |
| Ingredients | Dijon mustard • Fresh rosemary • Fennel seed • Garlic • Kosher salt • Fresh ground black pepper • Olive oil |
| Cooktime (in hours) | 0.416666667 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 0.666666667 |
| Keto friendliness | Keto friendly |
| Calories | 351.1 |
| Fat | 15.7 |
| Protein | 47.9 |
| Carbohydrate | 2.4 |
| Fiber | 1.3 |
| Net carbohydrates | 1.1 |
| Sugar | 0.1 |
| Saturated fat | 3.7 |
| Cholesterol (mg) | 147.6 |
| Sodium | 290.2 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Pan-roasted pork tenderloin with herb-and-mustard crust (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Recipe instructions
- Preheat oven to 450.
- Rinse tenderloin and pat dry.
- Using a sharp paring knife, make several slits in the tenderloin and insert garlic slivers.
- Use about half the garlic.
- In a mortar& pestle (or small food processor), mash the fennel seeds and the remainder of the sliced garlic with about 1 tsp.
- salt to form a paste.
- Combine fennel-garlic mixture with chopped rosemary, mixture will be crumbly.
- Sprinkle the pork tenderloin with salt and fresh ground black pepper.
- Rub dijon mustard all over surface of the meat.
- Pat the herb mixture onto the surface of the meat, it should adhere to the mustard.
- Place a cast iron skillet (or other heavy-bottomed skillet) over medium heat till hot.
- Add oil, allow oil to get quite hot, just before the smoking point.
- Add the tenderloin to the pan.
- DO NOT TOUCH IT FOR AT LEAST TWO MINUTES!
- Then lift it with tongs and sear the other sides, repeating until the surface is browned and crusty.
- Some of the coating will adhere to the pan, that's OK.
- Place the pan in the hot oven and roast for 20 minutes, or until tenderloin is cooked to your liking (at least 145 degrees).
- Allow meat to rest, covered, for about ten minutes before slicing and serving.
- You can deglaze the pan with a little white wine or lemon juice to make a delicious pan sauce.
Food tags
Meat, Very Low Carbs, High Protein,
Pan-roasted pork tenderloin with herb-and-mustard crust (recipe) details
Time:
Prep Time in Hours and Mins:40M
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Contributors: Prab R. Tumpati, MD
