This Keto & Paleo 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 Keto Mushroom Sauce which is perfect over pork!
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 a 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.
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 tablespoon 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 them in the hot skillet.
Do not over-crowd skillet and cook in batches if needed, rinsing out the skillet between each batch.
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, quickly rinse out the skillet, being careful of the hot steam!
Add ⅓ cup of balsamic vinegar and ½ cup of chicken broth to the hot skillet. Bring to a boil.
Add the tenderloins 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 tablespoon of capers to the sauce and simmer until thickened, if desired.
Pour the sauce over the medallions and serve!
- 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.
- Please don't skip rinsing out the skillet. Almond flour easily burns to the skillet and can leave a burned taste - which you definitely don't want!
Looking for more keto & paleo recipes?
Or these Thick Cut BBQ Pork Chops from Thyme & Joy look amazing too! Just use some keto-friendly bbq sauce and you're good to go 👍
If you’ve tried these keto & Paleo Pork Tenderloin or any other recipe on the blog please let me know in the comments below!
Keto Pork Tenderloin With Balsamic Glaze And Capers
- 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 teaspoon Garlic Powder
- ½ teaspoon Sea Salt
- ½ teaspoon Black Pepper
- 2 tablespoon Avocado Oil - or oil of choice
- ⅓ cup Balsamic Vinegar
- ½ cup Chicken Broth
- zest of 1 lemon
- 1 tablespoon Capers - more to taste
- 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 the skillet and cook in batches if needed, rinsing out the skillet between each batch. Cook 2 - 3 minutes per side, or until nicely browned. Do not worry about the pork being cooked through at this time. Once teh pork is browned, set aside and quickly rinse out the skillet being careful of the hot steam!
- Place the skillet back on the burner and add the balsamic vinegar and chicken broth. Bring to boil. Reduce heat to medium and add the pork back to the skillet. Simmer until the pork is no longer pink in the middle, 3 - 4 minutes, flipping over after about 2 minutes.
- Remove pork to a serving platter.
- Add a splash more chicken broth and balsamic vinegar if needed, then, stir 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.
- 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, rinsing out the skillet before each batch.
- Do not overcook 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.
- Please don't skip rinsing out the skillet between batches and after you brown the tenderloins! Almond flour easily burns to the skillet and can leave a burned taste - which you definitely don't want!
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources: