Keto Roasted Pork Tenderloin with Salsa Verde & Balsamic Carrots

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Are you ready for a culinary journey into the heart of Mexican flavor, all while adhering to the guidelines of your keto diet? Then prepare yourself for a gastronomic delight: Keto Roasted Pork Tenderloin with Salsa Verde & Balsamic Carrots. This recipe brings together the robust flavors of a special spice rub, which involves chili powder, garlic powder, cumin, paprika and coriander seed, creating an explosive flavor profile for the pork tenderloin. The bright, tangy salsa verde, an authentic Mexican sauce, ties the dish together, while the balsamic carrots provide a sweet and tangy balance. The resulting combination introduces a delightful medley of tastes and textures to your palate.

Taking a dive into the second layer of flavors, the carrots roasted with sea salt and a drizzle of aged balsamic vinegar not only add a beautiful color to the dish but also an interesting textural contrast to the succulent pork. If you're a cooking enthusiast who enjoys exploring with ingredients and flavors while keeping things low-carb and high on taste, this dish is perfectly aligned with your requirements. In fact, you can even find Keto Roasted Pork Tenderloin with Salsa Verde & Balsamic Carrots in your keto mobile app, for those who like to keep their recipes handy and digital.

What makes this dish special is the flexibility it offers in terms of serving options. Whether you choose to make it a main course for a family dinner, an impressive dish for a gathering, or simply an adventurous Friday night experimentation, Keto Roasted Pork Tenderloin with Salsa Verde & Balsamic Carrots promises to deliver excellent results every time. Best of all, this recipe is as simple to create as it is flavoursome, ensuring you enjoy not just the finished product, but the cooking process itself.

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spice rubSPICE RUB
salt1 teaspoon salt
chili powder½ teaspoon chili powder
garlic powder1 teaspoon garlic powder
ground cumin1/2 teaspoon ground cumin
paprika1 teaspoon paprika
ground coriander seed1/2 teaspoon ground coriander seed
carrots2 large carrots, sliced
olive oil2 tablespoons olive oil
sea salt½ teaspoon sea salt
aged balsamic vinegar1 ½ tablespoons aged balsamic vinegar
salsa verdeSALSA VERDE
cilantro leavesHandful of fresh cilantro leaves
parsley leavesHandful of fresh parsley leaves
garlic2 cloves of garlic
juice of lemonJuice of ½ lemon
baby capers1 tablespoon of baby capers
olive oil1/2 cup olive oil
saltGenerous pinch of salt
pork loin1 Large pork loin


Preheat the oven to 350°
Cut the pork loin into two halves. Place the pork on a cutting board and cover evenly with the spice rub. Use your fingers to press it in on all sides. Set aside.
Coat the carrots in olive oil and scatter on a flat oven tray. Place in the oven, middle tray, for 12 minutes.
Heat coconut oil in a large skillet over medium-high heat. Once hot, add the pork halves and cook for 3 minutes on each side, turning over 4 times
(back, front and two sides) – a total of 12 minutes.
Then transfer the pre-cooked pork to an oven tray with the carrots. Place them in the middle and move the carrots to the side. This is the time to turn over the carrots, if needed. Cook together for 10 more minutes at 400°
While the pork and carrots are cooking, prepare the salsa verde.
Place all ingredients in a food processor or a small blender and process into smooth, pesto like consistency. You can also chop all ingredients finely with a knife and combine in a small bowl. Set aside
Remove the pork from the oven and transfer to a cutting board. Cover loosely with foil and rest for 5 minutes.
Push the carrots close together on the tray. Sprinkle evenly with salt and drizzle with the balsamic. Place back in the oven for 2-3 minutes to caramelize slightly.
Slice the pork and drizzle with a few tablespoons of salsa verde. Serve with a side salad, roasted carrots and extra salsa.
Salsa verde will keep for 2-3 weeks in an airtight, clean jar.
Nutrition Facts
8 servings
% Daily value*

Total Fat 20.11g

Saturated Fat 5.88g

Cholesterol 172.86mg

Sodium 894.59mg

Total Carbohydrate 4.75g

Dietary Fiber 1.84g

Included Sugar 0.44g

Net Carbohydrates 2.91g

Protein 18.66g
Vitamin D 1.1mcg

Calcium 68.18mg

Iron 2.82mg

Potassium 1397.97mg
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.