Keto Pork Tenderloin With Mushroom Sauce – A Cozy, Low-Carb Favorite

Tender pork, a silky mushroom sauce, and a low-carb profile make this dish a weeknight winner. You get restaurant-level flavor with minimal fuss, and it all comes together in one pan. The pork stays juicy and the sauce is rich without being heavy.

It’s the kind of meal that feels special but doesn’t keep you in the kitchen for hours. Serve it with a simple side and you’ve got dinner squared away.

What Makes This Recipe So Good

• Juicy and tender: Pork tenderloin cooks quickly and stays succulent when seared and finished in the oven.
• Rich, creamy sauce: The mushroom sauce is smooth, savory, and keto-friendly, thanks to heavy cream and butter.
• One-pan convenience: Sear the pork, make the sauce in the same skillet, and keep cleanup simple.
• Keto without compromise: No flour or starch needed—just natural reduction for thickness and flavor.
• Flexible: Works with different mushrooms, herbs, and add-ins, so you can use what’s on hand.

Shopping List

• 1.25–1.5 lb pork tenderloin, trimmed
• 10–12 oz mushrooms (cremini, baby bella, or mixed), sliced
• 1 small shallot or 1/2 small onion, minced
• 2–3 garlic cloves, minced
• 2 tbsp olive oil or avocado oil
• 2 tbsp unsalted butter
• 1/2 cup chicken broth (low-sodium)
• 1/2 cup heavy cream
• 1 tsp Dijon mustard (optional but recommended)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried)
• 1–2 tsp Worcestershire sauce (check label for low-carb)
• Sea salt and freshly ground black pepper
• Fresh parsley for garnish (optional)

Instructions

1. Prep the pork: Pat the pork tenderloin dry with paper towels. Trim any silver skin.

   Season all over with 1–1.5 tsp salt and 1/2–1 tsp black pepper.

2. Preheat and heat: Preheat your oven to 400°F (205°C). Heat a large oven-safe skillet over medium-high heat. Add 1 tbsp oil.
3. Sear the pork: When the oil shimmers, add the pork.

   Sear for 2–3 minutes per side until browned on all surfaces (about 8–10 minutes total). Transfer the pork to a plate.

4. Sauté aromatics: Lower heat to medium. Add the remaining 1 tbsp oil and 1 tbsp butter.

   Add the shallot and cook 1–2 minutes until translucent. Stir in garlic for 30 seconds.

5. Cook the mushrooms: Add sliced mushrooms and a pinch of salt. Cook, stirring occasionally, until they release moisture and start to brown, 6–8 minutes.
6. Deglaze: Pour in chicken broth, scraping up browned bits.

   Simmer 2 minutes to reduce slightly.

7. Build the sauce: Stir in heavy cream, Dijon, thyme, rosemary, and Worcestershire. Simmer gently for 2–3 minutes. Taste and adjust salt and pepper.
8. Return the pork: Nestle the seared tenderloin back into the sauce.

   Spoon some sauce over the top.

9. Finish in the oven: Transfer the skillet to the oven. Roast until the thickest part of the pork reaches 140–145°F (60–63°C), about 10–15 minutes, depending on thickness.
10. Rest and slice: Move the pork to a cutting board and rest 5–7 minutes. Meanwhile, set the skillet over low heat and whisk in the remaining 1 tbsp butter for extra gloss (optional).
11. Serve: Slice the pork into medallions and spoon mushroom sauce over the top.

    Garnish with parsley if you like.

Keeping It Fresh

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Keep the sauce and pork together to prevent the meat from drying out.
• Reheat gently: Warm on the stovetop over low heat or in the microwave at 50% power. Add a splash of broth or cream if the sauce thickens too much.
• Freeze smart: The sauce has cream, so freezing can cause slight separation.

  If you freeze, do it for up to 2 months. Reheat slowly and whisk to bring the sauce back together.

Health Benefits

• Low carb and keto-friendly: No flour or sugar, just satisfying fat and protein to keep you full and steady.
• Lean protein: Pork tenderloin is one of the leanest cuts of pork, offering high-quality protein and B vitamins.
• Mushroom nutrients: Mushrooms bring potassium, selenium, and umami flavor without extra carbs.
• Satiety and flavor: The cream and butter increase satisfaction, helping curb cravings and support keto goals.

Common Mistakes to Avoid

• Overcooking the pork: Tenderloin dries out fast. Use a meat thermometer and pull it at 140–145°F.
• Crowding the pan: Mushrooms need space to brown.

  Overcrowding steams them and dulls the flavor.

• Skipping the rest: Resting keeps juices in the meat. Slice too soon and you’ll lose moisture.
• Boiling the cream: Keep the sauce at a gentle simmer to prevent splitting and maintain a silky texture.
• Under-seasoning: Taste at each step. Mushrooms and cream need salt to shine.

Variations You Can Try

• Bacon boost: Render chopped bacon first, then cook the mushrooms in the drippings.

  Use the crispy bits as a garnish.

• White wine swap: Replace half the broth with dry white wine (about 1/4 cup). Simmer an extra minute to cook off alcohol. Keep an eye on carbs.
• Herb switch: Try tarragon or sage instead of thyme and rosemary for a different aroma.
• Dairy-light: Use coconut cream in place of heavy cream for a dairy-free, still-keto sauce.

  Flavor shifts slightly but stays rich.

• Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce to wake up the sauce.
• Mustard-forward: Increase Dijon to 2 tsp for a sharper, bistro-style flavor.

FAQ

Can I use pork chops instead of tenderloin?

Yes. Choose thick-cut, bone-in chops for the best results. Sear them, then finish in the oven until they reach 145°F.

Timing may vary based on thickness.

How do I keep the sauce from splitting?

Keep the heat at a gentle simmer, not a rolling boil. Add cream after reducing the broth, and whisk in a tablespoon of butter at the end for extra stability and shine.

What mushrooms work best?

Cremini or baby bella are great everyday options. For deeper flavor, mix in shiitake or oyster mushrooms.

Avoid canned mushrooms, which can turn rubbery.

Is Worcestershire sauce keto?

Most brands include a small amount of sugar but contribute very few carbs per teaspoon. Use sparingly or skip it if you prefer strict zero-added-sugar cooking.

What can I serve with this to keep it keto?

Cauliflower mash, sautéed green beans, roasted asparagus, or a simple arugula salad pair perfectly. The sauce is fantastic over cauliflower rice, too.

Can I make it ahead?

You can sear the pork and make the sauce up to a day ahead.

Reheat gently and finish the pork in the oven just before serving to hit the right temperature.

In Conclusion

Keto Pork Tenderloin with Mushroom Sauce is simple, comforting, and full of flavor. You get a juicy cut of meat, a rich sauce, and a low-carb profile without extra work. Keep a skillet handy, watch the temperature, and you’ll nail it every time.

It’s a reliable recipe you’ll come back to whenever you want something satisfying and a little special.