This Paleo & Keto Pork Tenderloin Recipe is an easy, healthy dinner that is bursting with flavor. It has a delicious balsamic glaze with capers, always turns out juicy, and is impressive enough to serve to guests.
This Paleo & Keto Pork Tenderloin With Balsamic Glaze & Capers is impressive looking and full of so much flavor that everyone will think you spent all day slaving in the kitchen.
It's super flavorful, tender, and I love them just about as much as I love my Paleo And Keto Pork Marsala!
In reality, though, they only take around 35 minutes to throw together! They are lightly breaded, pan-seared, then coated in a delicious balsamic glaze with lemon zest and capers. They are definitely a must-make recipe!
They're breaded in almond flour to keep them gluten-free, low-carb, and Paleo.
If you're not low-carb, you can replace the almond flour with tapioca or arrowroot flour.
Frequently asked questions
No. A pork loin is larger and tougher than pork tenderloin. Loins need to be slow-roasted to be tender, while tenderloins are best cooked fast and hot.
The best substitute would be thick-cut bone-in pork chops. I don't recommend using a pork loin, roast, butt, or shoulder.
Easy instructions
Start by whisking together some almond flour, garlic powder, salt, and pepper in a large, shallow bowl. Set aside. Then, cut the tenderloin into 1 ½ to 2 inches slices.
Add 2 Tbsp of oil to a large pan or skillet and heat over medium heat. Using tongs, dredge the medallions in the flour mixture, shake off the excess, and place in the hot skillet. Do not over-crowd skillet, cook in batches if needed.
Cook the pork 2 to 3 minutes per side, or until nicely browned and set aside. Do not worry about it being cooked through at this time.
Once the tenderloin slices are browned and set aside, add ⅓ cup of balsamic vinegar and ½ cup of chicken broth to the hot skillet.
Bring to a boil, scraping up all the bits on the bottom of the pan.
Add the tenderloin back to the pan with the balsamic vinegar and broth. Reduce heat and simmer until pork is no longer pink, around 3 to 4 minutes.
Remove meat to a serving platter. Stir in the zest of 1 lemon and 1 Tbsp of capers to the sauce and simmer until thickened, if desired.
Pour the sauce over the medallions and serve!
Top tips
- Do not over-crowd the skillet and cook in batches if needed.
- Do not over-cook the tenderloin or it will be tough. Cook only until the center is no longer pink.
- I don't recommend substituting the tenderloin with pork loin, roast, butt, or shoulder. If anything, I would recommend thick-cut bone-in pork chops.
Looking for more keto recipes?
If you’ve tried these Paleo & Keto Pork Tenderloin or any other recipe on the blog please let me know in the comments below!
Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!
📖 Recipe
Paleo Keto Pork Tenderloin With Balsamic Glaze And Capers
Ingredients
- 1 lb Pork Tenderloin cut into 1 ½ inch slices
- ¼ cup Blanched Almond Flour can substitute tapioca or arrowroot flour for nut free or if not keto
- ½ tsp. Garlic Powder
- ½ tsp. Sea Salt
- ½ tsp. Black Pepper
- 2 Tbsp. Avocado Oil or oil of choice
- ⅓ cup Balsamic Vinegar
- ½ cup Chicken Broth see above for my homemade recipe
- zest of 1 lemon
- 1 Tbsp. Capers more to taste
Instructions
- Whisk together the almond flour, garlic powder, sea salt, and pepper in a large, shallow bowl.
- Trim any extra fat off of the pork tenderloin then cut into 1 ½ - 2 inch medallions.
- Heat oil in a large skillet over medium-high heat. Once hot, use tongs to dredge the medallions in the flour mixture, shake off the excess, and add the pork medallions to the skillet. Do not overcrowd pan, cook in batches if needed. Cook 2 - 3 minutes per side, or until nicely browned. Do not worry about the pork being cooked through at this time. Once pork is browned, set aside on a serving platter.
- Add the balsamic vinegar and chicken broth to the hot skillet and bring to boil, scraping up all the bits on the bottom of the pan. Reduce heat to medium and add pork back to skillet. Simmer until the pork is no longer pink in the middle, 3 - 4 minutes. *NOTE- If the bottom of the pan is burned for some reason, rinse it out before adding the vinegar and broth, otherwise the entire dish will taste burned!
- Remove pork to a serving platter.
- Stir in the lemon zest and capers into the simmering sauce.
- Continue simmering until your sauce has thickened to your desired consistency.
- Pour sauce over the pork medallions and serve!
- Store leftovers covered in the fridge for 2 to 3 days.
Notes
- Serving size is quite large - ¼ of a pork tenderloin or 3 to 4 slices with a lot of sauce, depending on the thickness you cut the medallions
- Do not over-crowd the skillet and cook in batches if needed.
- Do not over-cook the pork or it will be tough. Cook only until the center is no longer pink.
- I don't recommend substituting the pork tenderloin with a pork loin, roast, butt, or shoulder. If anything, I would recommend thick-cut bone-in pork chops.
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
Has anyone made this for 140 servings?
I haven't Dave, sorry!
pinned...i make something similar, but the sauce is different! Love it! I have a hard time finding farm raised tenderloins though!! It is one of my favorite cuts of meat though!
Thanks Tessa! Yeah, I love pork tenderloin but can rarely find farm raised.
Finally made this...my market finally started carrying responsibly raised tenderloins! Quick, easy, and totally yummy, thank you Cass!
This recipe sounds delicious. We happen to be traveling now, but this will be on our menu next week when we return home!
Thanks Nancy! I hope you like them 🙂 🙂
Just wanted to let you know how much we enjoyed this recipe. As my husband said, "These are a keeper!"
Thanks Nancy, I'm happy ya'll liked them!!!