Keto pork tenderloin in mild chimichurri cream with roasted cauliflower and toasted olives

Name: Keto pork tenderloin in mild chimichurri cream with roasted cauliflower and toasted olives
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Fusión latino-mediterránea
Ingredients: 1.5 lb pork tenderloin; 1.5 lb cauliflower; 3 oz pitted green olives; 3/4 cup heavy cream; 3 oz cream cheese; 1 cup fresh parsley; 6 cloves garlic; 4 tbsp olive oil; 2 tbsp butter; 1 tbsp red wine vinegar; 1 tsp dried oregano; 1/2 tsp red pepper flakes; 1 tsp lemon zest; 1 tbsp lemon juice; 1 1/4 tsp salt; 1 tsp black pepper

An original keto recipe featuring juicy seared pork tenderloin finished in a creamy mild chimichurri sauce with garlic, parsley, and a touch of vinegar, served with roasted cauliflower and toasted olives for a salty, crisp contrast.

20 minPrep

30 minCook

50 minTotal

4Servings

KetoGluten-FreeLow CarbHigh ProteinDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

700 g pork tenderloin (limpio and dry)
700 g cauliflower (en floretes small)
90 g pitted green olives (escurridas and cut por the mitad)
180 ml heavy cream (for the sauce)
80 g cream cheese (at room temperature)
25 g fresh parsley (leaves and stalks tiernos, chopped)
18 g garlic (4 cloves chopped for the sauce and 2 for the coliflor)
60 ml olive oil (divided)
30 g butter (for dorar and dar brillo)
15 ml red wine vinegar (for the chimichurri suave)
2 g dried oregano (divided)
1 g red pepper flakes (optional, for calor suave)
2 g lemon zest (finely grated)
15 ml lemon juice (freshly squeezed)
8 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

548 kcal

Calories

34 g

Protein

9 g

Carbs

41 g

Fat

3 g

Fiber

6 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Preheat the oven to 220 °C / 425 °F. On a sheet pan, toss the cauliflower with 2 tablespoons olive oil, 2 minced garlic cloves, 1/2 teaspoon oregano, half of the salt, and some black pepper. Spread in a single layer.
2
Roast the cauliflower for 20 to 25 minutes at 220 °C / 425 °F, turning once halfway through, until tender and browned on the edges. During the last 8 minutes, add the green olives to one side of the pan so they lightly toast.
3
While the cauliflower roasts, pat the pork tenderloin dry and season it with the remaining salt, black pepper, and 1/2 teaspoon oregano.
4
Heat 1 tablespoon olive oil and the butter in a large skillet over medium-high heat. Sear the pork tenderloin on all sides for 5 to 6 minutes until well browned.
5
Reduce to medium heat and cook the pork for 8 to 12 minutes more, turning occasionally, until it reaches an internal temperature of 63 °C / 145 °F. Transfer to a board and let it rest for 8 minutes.
6
In the same skillet, lower the heat to medium-low. Add the remaining tablespoon of olive oil, the 4 minced garlic cloves, parsley, and red pepper flakes, and cook for 30 seconds, stirring just until fragrant.
7
Add the red wine vinegar and lemon juice; scrape up the browned bits from the pan. Stir in the heavy cream, cream cheese, and lemon zest. Cook for 2 to 3 minutes, stirring, until smooth and creamy.
8
Slice the pork tenderloin into thick medallions and return them to the skillet along with any resting juices. Spoon the mild chimichurri cream over the meat for 1 minute over low heat.
9
Serve the pork with the roasted cauliflower and toasted olives on top or alongside. Finish with a little extra parsley if desired.

Chef tips

For a bolder sauce, let the chopped parsley sit with the vinegar and garlic for 5 minutes before adding the cream. Do not overcook the pork so it stays juicy.

Substitutions

You can swap the pork tenderloin for boneless chicken thighs, adjusting the cooking time as needed. Heavy cream can be replaced with unsweetened coconut cream, though the flavor will change. If you do not have green olives, use firm black olives instead.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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