Grilled Pork Tenderloin with Mustard Cream Sauce
Why This Is Strictly Keto
A whole pork tenderloin, seasoned simply and grilled, forms the base of this dish — no marinade sugars, no breading. The pan sauce is just Dijon and whole-grain mustard, heavy cream, garlic, and broth reduced together, with real butter to finish. Every ingredient is a whole food, and the sauce needs no flour or cornstarch to thicken.
Ingredients
- 2 pork tenderloins (about 1 lb each), trimmed
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons butter
- 3 garlic cloves, minced
- ½ cup chicken broth
- ¾ cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 teaspoon fresh thyme leaves
Instructions
Prep the pork: Pat the tenderloins dry, rub with olive oil, and season generously with salt and pepper.
Grill: Preheat a grill to medium-high heat. Grill the tenderloins, turning occasionally, for 15–18 minutes, until an instant-read thermometer reads 145°F (63°C) in the thickest part. Let rest for 5 minutes before slicing.
Start the sauce: While the pork rests, melt the butter in a small saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
Build the sauce: Pour in the chicken broth and simmer for 2–3 minutes to reduce slightly. Stir in the heavy cream, Dijon mustard, and whole-grain mustard, and simmer for 4–5 minutes, until the sauce thickens enough to coat the back of a spoon.
Finish: Stir in the thyme leaves and season the sauce with salt and pepper to taste.
Serve: Slice the pork tenderloin and spoon the mustard cream sauce generously over the top.
Nutritional Info (per serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~360 kcal | 23g | 34g | 3g |
Tips
- Pork tenderloin cooks fast and dries out easily — pull it off the heat right at 145°F and let carryover cooking finish the job.
- No grill on hand? Sear the tenderloins in an oven-safe skillet, then finish in a 400°F oven for about 12 minutes.
- Letting the meat rest before slicing keeps the juices in the pork instead of on the cutting board.
