Low Carb / Keto Grilled Pork Tenderloin with Mustard and Tarragon Cream Sauce. (2 net carbs )
Updated: Sep 9, 2019
Pork Tenderloin is a inexpensive and easy to fix piece of meat , however it is lean and often lacks flavor . In this recipe I brined the tenderloin in my standard brine herbs to put flavor into the meat not just on it . Also adding the mustard cream sauce while delicious and a great pairing with this lean pork , it adds fat to the dish that is needed in a keto / low card diet.
Low Carb Keto Grilled Pork Tenderloin with Mustard Tarragon Cream Sauce.
For the pork
1-1 ½ Pork Tenderloin (Not Pork Loin). Brined (optional)
Salt and pepper.
Pork tenderloin does not have much in the way of flavor and will benefit from brining. I like to steep three tablespoons of Herbs de Provence in a cup of boiling water and add to the basic brine recipe.
Basic Brine recipe
3- Ounces of Kosher Salt dissolved per quart of water. you may add herbs if you want of your choice , like Thyme , rosemary , bay leaf or a mixture like herbs de province or garlic powder or whatever flavor profile you may want .
If brining place tenderloin into brine solution for 24 hours. Then remove and pat dry.
For the Tarragon Cream Sauce
1- Cup heavy cream.
1- Cup dry white wine or vermouth
2-Tbsp minced fresh tarragon
1- Tbsp. minced fresh parsley
1- Shallot, minced
1- Tbsp. Dijon mustard
1- Tbsp. whole grain mustard
1- Pinch of nutmeg
1- Pinch of cayenne pepper
Salt and fresh cracked pepper
While the grill is warming up make the sauce. Place the wine and shallot in a non-reactive sauce pan over high heat.
Boil the wine till it is almost gone (Au Sec).
Once the wine is almost cooked away, add in cream and bring to a simmer, reduce to a simmer
Add mustard, cracked pepper, pinch of salt, nutmeg cayenne pepper and cook till a sauce forms,
Once the sauce is to your liking remove from heat and stir in Tarragon and parsley, taste and correct seasoning
Remove, cover and hold warm till the tenderloin is ready.
In the above preparation I patted dry then rubbed the tenderloin with olive oil and placed between two pieces of cling wrap and with a meat mallet pounded to a thickness of one inch to make it easier to grill. This is an option and leaving it in as is perfectly fine you will just need to turn it more grilling it on all sides
So either way rub tenderloin with olive oil season with salt and pepper and a little powder. Note if you brined the tenderloin beforehand go light on the salt.
Grill till the meat stiffing’s up to the touch and the internal temp reaches 165 degrees. Remove to a warm place, tent with foil and allow to rest for 5 minutes.
After resting slice the tenderloin , spoon over sauce serve right away.
In this instance, I served over browned riced cauliflower . see recipe
Served with Browned Riced Cauliflower
and Braised Fennel and Red Cabbage https://www.cheftylermacon.com/post/braised-red-cabbage-with-fennel
Nutrition Facts Tenderlion and sauce only based on 6 servings
Amount Per Serving
% Daily Value *
Total Fat 21 g
Saturated Fat 11 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 53 mg
Sodium 273 mg
Potassium 6 mg
Total Carbohydrate 2 g
Dietary Fiber 0 g
Sugars 0 g
Protein 21 g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.