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Keto Dinner

Rosemary Pork Roast

When I need a fuss-free keto dinner that still feels special, this rosemary pork roast is my go-to. The savory aroma of garlic and rosemary fills the kitchen as the pork tenderloin roasts to juicy perfection. With just a handful of ingredients, it’s an elegant meal that practically cooks itself.

10 min Prep time 120 min Cook time 130 min Total time 6 Servings 230 Calories
Rosemary Pork Roast

Ingredients

  • lbs pork tenderloin
  • tbsp olive oil
  • cloves garlic, minced
  • tbsp dried rosemary

Instructions

  1. Step 1

    Preheat your oven to 375°F. Pat the pork tenderloin dry with paper towels — this helps the rub stick. In a small bowl, mix the olive oil and minced garlic. I like to add a pinch of salt and pepper here, though the recipe doesn’t call for it. Rub the mixture all over the pork, ensuring every inch is coated. Place the meat in a roasting pan, fat side up if possible, and generously sprinkle the dried rosemary on top, pressing gently so it adheres. Roast for about 2 hours, or until the internal temperature hits 160°F. While it roasts, I sometimes baste it with the pan juices halfway through for extra moisture. Let it rest for 10 minutes before slicing — this keeps the juices locked in. Slice against the grain and serve. The result is tender, aromatic pork that pairs beautifully with almost anything.

Chef's Tip

For an even more intense rosemary flavor, I crush the dried rosemary between my fingers before sprinkling — this releases the essential oils and perfumes the meat beautifully. Also, letting the roast sit at room temperature for 30 minutes before cooking ensures even roasting.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a 300°F oven with a splash of broth to keep it moist, or slice cold for salads.

Variation Tips

Serve with roasted Brussels sprouts tossed in bacon fat for a hearty keto plate. For a lighter option, pair with a fresh arugula salad dressed in lemon vinaigrette. Swap rosemary for thyme or sage to change the herb profile, or add a teaspoon of smoked paprika for extra depth.

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