A Grilled Pork Tenderloin is a delicious low-carb and Keto choice for your next Holiday dinner party. Pork tenderloin is often a tradition for a very important Holiday – New Years Day. It is simply a perfect choice whether it is for celebrating a holiday or as a regular family dinner. When covered with our Creamy Mustard Sauce, you will enjoy a tasty delight!
A pork tenderloin is often called “pork fillet” since it is the most tender cut. When done correctly the tenderloin can be cut with a fork. As they say, “the perfect white meat!” It is very lean, with little marbling, and will cook quickly, since they are generally about 1.5 pounds of weight. We only use unseasoned tenderloins. That is important, since many markets also feature various seasoned and marinated pork tenderloins. An unseasoned pork tenderloin has virtually zero carbs. We can then add our blend of seasonings and control the nutrition and taste.
Grilled Pork Tenderloin
Creamy Mustard Sauce
Our pork marinade is a simple blend of olive oil, oregano, and Dijon mustard. You could also use a stone-ground mustard if you prefer. We like the Dijon as it adds a bit of wine flavor. We marinade to pork for only 30 minutes – we just want to add a bit of flavor through the meat and to provide an aid in searing with the olive oil. The longer you marinade the more flavor will be added.
The creamy mustard sauce is the key to the recipe. Heavy whipping cream forms the base for the thickened sauce. If you like a thinner sauce you could cut the cream with a few tablespoons of chicken stock. Regardless, garlic and mustard are essential. Here we do like to add a stone-ground mustard. Visually you see a bit of the mustard seed and a good stone-ground mustard generally has a stronger mustard flavor. The Dijon is creamier and again continues the theme of the marinade. You may also want to increase the amount of garlic, per your taste.
Finally, our secret ingredient is fresh horseradish. We love the tang of horseradish with lean meats. You likely see it predominately used with beef dishes, but it really adds to the creamy mustard sauce for our pork tenderloin.
Grilled Pork Tenderloin with Creamy Mustard Sauce requires grilling the pork. We actually cut the tenderloin into 2 inch pieces and pound them to about an inch of thickness. You are really creating pork medallions for grilling. You can use an outdoor charcoal grill or a ribbed grill pan on the stove top. Either way, you are looking for a quick sear, grill marks, and a bit of smoky flavor. Do not overcook – medium (slightly pink) is what you are looking for in this recipe.
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Pork can also dry out quickly and they will continue to cook once removed from the heat. The advantage of cutting them into even medallions is that they will cook evenly. Sometimes we do use a rotisserie to cook an entire tenderloin, that is also a delicious idea. On the rotisserie all of the natural juices are held in the meat and you can get a nice crust. This also works well when you use a dry rub. However, with cream sauces we find grilled medallions work best.
For the sauce, ten minutes on medium heat with stirring a bit more often is all that is needed to reduce and thicken. It is heavy cream based so stir to thicken. We add the butter at the end of the cooking process for the sauce – it adds flavor and a glisten to your presentation. Plus, you do not want it to separate in the sauce.
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Plate the hot Grilled Pork Tenderloin, cover it with the Creamy Mustard Sauce, and top with some chopped parsley or cilantro. We plated our recipe on top of a bed of Joanie’s Cauliflower Mash. A suggestion would be to begin your elegant dinner with a delicious bowl of our Creamy Mushroom Soup. The recipe will then pair well with a side of Creamed Spinach, Cauliflower Mash, Cauliflower Rice, Cauliflower Au Gratin, or our Sautéed Brussels Sprouts.
Grilled Pork Tenderloin with Creamy Mustard Sauce
Whether you are serving an elegant dinner for family or friends, or simply looking for a delicious Tasty Low Carb and Keto recipe, this creation will satisfy your needs. This one would also be perfect for a Holiday feast or a New Year’s Day tradition!
Pork Tenderloin and Marinade
Pork Tenderloin and Marinade
- Cut pork tenderloin into 2 inch pieces and use a mallet to pound the pork pieces to approximately 1/2 inch thick.
- Combine the olive oil, Dijon mustard, oregano, salt, and pepper in a plastic bag. Add the pork pieces and marinate for 30 minutes.
- Combine the remaining ingredients (except for the butter and parsley) in a saucepan and bring to boil over medium heat. Reduce and simmer for 10 minutes until thickened. Add the butter and melt at the end for a glistening sauce.
- While the sauce is cooking grill the pork tenderloin pieces on a hot grill for 3 minutes per side. Remove from the heat, garnish with parsley, and serve with the sauce on top.