Keto Pork Tenderloin with Smoked Almond Crust and Rosemary Leek Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the pork tenderloin dry with paper towels and season it with half of the salt and half of the black pepper.

2. 2

   In a small bowl, mix the almond flour, grated Parmesan, smoked paprika, 1 tablespoon chopped rosemary, 2 minced garlic cloves, Dijon mustard, and 1 tablespoon olive oil until a moist paste forms.

3. 3

   Heat an oven-safe skillet over medium-high heat with the remaining 1 tablespoon olive oil. Sear the pork tenderloin on all sides for 3 to 4 minutes total.

4. 4

   Remove the skillet from the heat. Spread the almond mixture over the top and sides of the browned tenderloin, pressing gently so it adheres.

5. 5

   Transfer the skillet to the oven and roast the pork for 18 to 22 minutes at 220 °C / 425 °F, or until the center reaches 63 °C / 145 °F. Let it rest for 8 minutes before slicing.

6. 6

   While the pork roasts, make the leek cream. In another skillet, melt 1 tablespoon butter over medium heat. Add the leek, the lightly crushed whole garlic clove, the remaining rosemary, the remaining salt, and the remaining pepper. Cook for 5 to 6 minutes, stirring, until the leek is tender.

7. 7

   Add the chicken broth and apple cider vinegar to the leek skillet. Cook for 3 minutes to reduce slightly. Stir in the heavy cream and the remaining 1 tablespoon butter; cook on low for 3 to 4 minutes more until the sauce is thick and silky. Remove the garlic clove.

8. 8

   Slice the pork tenderloin into thick medallions. Serve over the rosemary leek cream and, if desired, let it sit for 1 more minute before serving so the juices settle.