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Keto Dinner

Pork Tenderloin alla Napoli

When I crave a restaurant-worthy keto dinner that’s both simple and elegant, this pork tenderloin alla Napoli comes to mind. Juicy pork medallions bathed in a rich rosemary-cream sauce with briny olives and sun-ripened tomatoes. The sauce, infused with white wine and garlic, clings beautifully to each slice. It’s a quick weeknight dish that never fails to impress my family.

15 min Prep time 35 min Cook time 50 min Total time 4 Servings 350 Calories
Pork Tenderloin alla Napoli

Ingredients

  • tablespoon olive oil
  • (3/4 pound) pork tenderloins
  • Roma (plum) tomatoes, seeded and chopped
  • /4 cup chopped green olives
  • /4 cup dry white wine
  • teaspoon chopped fresh rosemary
  • cloves garlic, minced
  • /2 teaspoon salt
  • /4 teaspoon pepper
  • /2 cup heavy cream

Instructions

  1. Step 1

    Preheat your oven to 400°F (200°C). Pat the pork tenderloins dry and season them lightly with salt and pepper. In a cast iron skillet, I heat the olive oil over medium-high heat until shimmering. Carefully place the tenderloins in the skillet and sear them on all sides until nicely browned, about 2-3 minutes per side. Meanwhile, in a small bowl, toss together the chopped tomatoes, green olives, white wine, rosemary, and minced garlic. Pour this fragrant mixture over the pork. Transfer the skillet to the preheated oven and roast for 30 minutes, or until the internal temperature reaches 160°F (72°C). Once done, remove the pork to a cutting board and let it rest. Place the skillet with the remaining tomato mixture back on the stove over medium heat. Slowly whisk in the heavy cream until fully incorporated. Bring the sauce to a gentle boil, then reduce the heat and simmer for 5 minutes, stirring often, until it thickens into a velvety consistency. Slice the pork tenderloin into medallions and arrange on a platter. Drizzle the luscious cream sauce over the top. I love serving this with a side of sautéed spinach or cauliflower mash for a complete keto meal.

Chef's Tip

I always let the pork rest for 5 minutes before slicing—this keeps every bite incredibly juicy. For a deeper flavor, I sometimes add a pinch of red pepper flakes to the sauce to balance the richness.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream if the sauce thickens too much. I prefer not to microwave as it can make the pork tough.

Variation Tips

For a different flavor profile, swap the green olives for kalamata olives and add a handful of capers. Serve over cauliflower rice or zucchini noodles to soak up the sauce, or alongside roasted asparagus for a fresh contrast. You can also use boneless pork chops if tenderloin isn’t available.

Frequently Asked Questions