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 ounces pork tenderloin
- 1 tablespoon olive oil
- 1 tablespoon italian seasoning
- salt and pepper, to taste
Olive Tapenade:
- 3 ounces green olive, pitted
- 2 ounces black olives, pitted
- 1/2 ounce sun-dried tomatoes
- 2 tablespoons capers
- 2 teaspoons fresh garlic
- 1/4 cup fresh basil, chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
To Serve:
- 8 ounces mixed 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 413 calories, 24.2g fats, 8.1g net carbs, and 37.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 24 ounce pork tenderloin | 816 | 24 | 0 | 0 | 0 | 140.5 |
| 1 tablespoon olive oil | 119 | 13.5 | 0 | 0 | 0 | 0 |
| 1 tablespoon italian seasoning | 9 | 0.3 | 1.9 | 1.2 | 0.7 | 0.3 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 3 ounce green olive | 123 | 13 | 3.3 | 2.8 | 0.5 | 0.9 |
| 2 ounce black olives | 65 | 6.1 | 3.6 | 1.8 | 1.7 | 0.5 |
| 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 | 0.3 | 0.4 |
| 2 teaspoon fresh garlic | 8 | 0 | 1.9 | 0.1 | 1.8 | 0.4 |
| 1/4 cup fresh basil | 1 | 0 | 0.2 | 0.1 | 0.1 | 0.2 |
| 1 tablespoon red wine vinegar | 3 | 0 | 0 | 0 | 0 | 0 |
| 1 tablespoon olive oil | 119 | 13.5 | 0 | 0 | 0 | 0 |
| 8 ounce mixed greens | 64 | 1 | 11.8 | 4.6 | 7.2 | 5 |
| 8 tablespoon italian dressing | 282 | 24.7 | 14.1 | 0 | 14.1 | 0.5 |
| Totals | 1651 | 96.7 | 45.4 | 12.9 | 32.5 | 150.7 |
| Per Serving (/4) | 413 | 24.2 | 11.4 | 3.2 | 8.1 | 37.7 |
Keto Pork Tenderloin with Tapenade
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 olive pitted
- 2 ounce black olives pitted
- ½ ounce sun-dried tomatoes
- 2 tablespoon capers
- 2 teaspoon 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!
