keto pork recipes

Tender and juicy, this pork tenderloin is enjoyed with onions and a creamy mustard sauce. With the Instant Pot, just a single pot is used for browning the meat, pressure cooking, and simmering the sauce.

Instant Pot Pork Tenderloin

pork tenderloin ((Note 1))

onion,

water

olive oil

salt and pepper

heavy whipping cream ((Note 2))

parmesan cheese ((Note 3))

dijon mustard

Prepare Pork: Cut pork tenderloin in half, so it is half as long as before. If unseasoned, season all sides with salt and pepper.

Brown Pork: Turn on saute mode on pressure cooker (Note 5) for medium heat. When display reads HOT, add olive oil to coat bottom of pot. Add pork and cook until golden brown on one side, about 5 minutes. Flip and cook other side for a few minutes. Transfer pork to plate.

Cook Onions: Add onions to pressure cooker pot and cook for a few minutes, stirring frequently. Turn off saute mode. Add water, stirring and briefly loosening any brown bits stuck to bottom of pot. Return pork to pot, nestling it on top of onions.

Pressure Cook: Secure and seal lid. Cook at high pressure for 4 minutes, followed by 10 minute natural release (Note 6). Uncover, and insert thermometer into thickest part of tenderloin — it should read 140 to 145 F (Note 7). Transfer pork to cutting board and let rest, where it will continue cooking (Note 8). Do not slice yet.

Make Sauce: Turn on saute mode. With remaining liquid in pot, add heavy cream and mustard, stirring together. Bring to boil. Let sauce boil for 8 to 10 minutes to thicken, stirring frequently. Turn off saute mode and stir for a minute until boiling subsides. Stir in parmesan cheese until melted.

Serve: Slice pork into thin slices and transfer onto serving plates. Pour sauce on top and serve (Note 9).

This basic pork and broccoli stir fry only takes 30 minutes from start to finish, with fewer than 10 ingredients total. The pork is tossed with corn starch before searing on a pan, yielding tender and moist meat, and the sauce is a simple mix of soy sauce, minced garlic, and sweetener.

Pork Stir Fry

pork

broccoli

beef broth

scallions, sliced

corn starch

cooking oil

soy sauce ((Note 2))

sugar equivalent sweetener ((Note 3))

garlic,

Prepare: Pat ground pork dry with paper towels. Place pork in large bowl and evenly sprinkle with corn starch. Use hands to work it in until well-mixed, then set aside. Before proceeding with recipe, verify all ingredients are measured, prepared, and ready to go.

Cook Pork &amp; Broccoli: Heat oil in 10-inch sauté pan (Note 4) over medium-high heat for a few minutes or until hot. Add ground pork to pan and cook until no longer pink, about 5 minutes, crumbling meat with stiff utensil. Add broccoli to pan and stir with pork. Add beef broth. Cook until broccoli is nearly tender, about 5 minutes, stirring occasionally. If pan gets too dry, add more beef broth. Meanwhile, proceed to next step to make sauce.

Make Sauce: While waiting for broccoli to cook, stir together all sauce ingredients in small saucepan over medium-low heat until starting to simmer, about 5 minutes, then reduce to low heat to keep sauce warm.

Serve: Evenly pour sauce over pork and broccoli in pan, stirring until everything is well-coated with sauce. Cook for another few minutes or until broccoli is tender. Turn off heat, and stir in scallions. Taste, adjusting salt, pepper, and sweetener as needed. Serve hot (Note 5).

A simple Japanese style Ginger Pork Chops that is quick and easy to make and full of flavour.

Ginger Pork Chops

pork loin chops

ginger paste

tamari soy sauce (sub coconut aminos for paleo)

dry white wine

120 g leafy salad mix

extra virgin olive oil

Combine ginger, tamari and wine and mix well. Add pork and coat well. Cover and refrigerate for 1-2 hours.

Heat a frying pan over medium high heat. Add pork and marinade and cook until pork is cooked and coloured on both sides and marinade has thickened and created a nice glaze.

Serve with leafy salad drizzled with olive oil.

Serving sous vide pork tenderloin for dinner makes it feel like a special occasion—but it is so, so simple! And so, so juicy.

Sous Vide Pork Tenderloin

Kosher salt

berbere ((note 1))

Oil ((note 7))

Chimichurri

Seasoning + Bag. Dab pork tenderloin (1 whole) completely dry with paper towels. Season with salt (1 teaspoon) and seasoning (1 teaspoon) and press to adhere. Place in a large ziplock baggie, or in a vacuum sealed bag--remove as much air as possible and make sure your bag is sealed well. If using a ziplock bag, use a binder clip to keep the seal above the waterline.

Seasoning + Bag Sous Vide Pork Tenderloin. Dab pork tenderloin completely dry with paper towels. Season with salt and seasoning and press to adhere. Place in a large ziplock baggie, or in a vacuum sealed bag--remove as much air as possible and make sure your bag is sealed well.

Sous Vide Pork Tenderloin - Step 1

Cook. Set the immersion circulator temp based on the chart below, and place it inside a large pot filled with water. Make sure to place your pot on a surface that can get hot. Allow the water to come to temp. Once at temp, fully submerge your meat into the water and allow it to cook. Cook tenderloin in the heated water for 1 hour 30 minutes. If frozen, increase cook time to 2 hours 15 minutes. Once cooked, open the bag and discard any liquid inside.

Cooking Sous Vide Pork Tenderloin. Set the immersion circulator temp to 62 F, and place it inside a large pot filled with water (note 3). Make sure to place your pot on a surface that can get hot (note 4). Allow the water to come to temp. Once at temp, fully submerge your well-sealed bag in the water and allow it to cook (note 5). Cook tenderloin in the heated water for 1 hour 30 minutes (note 6). Once cooked, open the bag and discard any liquid inside.

Sous Vide Pork Tenderloin - Step 2

Sear. Get your cast-iron smoking hot and turn on your vent fan (can also be done on a grill--note 8). Add oil (1 tablespoon), and sear the meat on most sides to form a golden crust. Rotate every few minutes to get each side.

Sear Sous Vide Pork Tenderloin. Get your cast-iron smoking hot and turn on your vent fan (can also be done on a grill--note 8). Add oil, and sear the meat on most sides to form a golden crust. Rotate every few minutes to get each side.

Sous Vide Pork Tenderloin - Step 3

Rest + Serve. Tent the seared meat with foil, and allow it to rest for 10 minutes. Slice the tenderloin into pieces, and serve with your favorite sauce. Enjoy!

Rest + Serve Sous Vide Pork Tenderloin. Tent the seared meat with foil, and allow it to rest for 10 minutes. Slice the tenderloin into pieces, and serve with your favorite sauce. Enjoy!

Sous Vide Pork Tenderloin - Step 4

Tender, juicy, and begging to be turned into the taco of your dreams these instant pot carnitas are ready in 45 minutes!

Instant Pot Carnitas

salt

pepper

cumin

oregano

chicken broth

onion

bay leaves

lime juice

orange juice orange juiced (note 2))

Season. In a small bowl combine the salt (2 teaspoon), pepper (1 teaspoon), cumin (1 tablespoon), and oregano (2 tablespoons). Lay cubed pork (4 pounds) on a flat surface and sprinkle 1/2 the seasoning over the top, pressing the adhere. Flip and repeat on the other side with remaining seasoning.

https://player.vimeo.com/video/718268843?h=881eea591a

Keto Carnitas-Step 1

Cook. Add the chicken broth(1 cup), lime juice (2 tablespoons), orange juice (1/3 cup), onions (1), and seasoned pork to the instant pot. Place the lid on top, and set the vent to &quot;sealing&quot;. Set pressure cooker to high pressure for 30 minutes. Once done, release the steam by turning the vent to &quot;release&quot; (pressure release should take about 15 minutes).

https://player.vimeo.com/video/718268757?h=a60a6fd347

Keto Carnitas-Step 2

Shred. Remove the instant pot lid, and shred the pork using 2 forks. Use tongs to serve the meat, be sure to ladle juice on top!

https://player.vimeo.com/video/718268666?h=37c0c61f85

Keto Carnitas-Step 3

For crispy carnitas: turn on oven broiler. Place shredded pork on a rimmed baking sheet. Ladle 1/4 of the juice over the carnitas. Broil for 4-5 minutes, or until the pork has crisped to your liking. Remove baking sheet from the oven, and ladle excess juice on top, toss to combine.

Serve. Use tongs to add carniatas to tortillas, bowls, or burritos. Top with freshly chopped cilantro and enjoy!

https://player.vimeo.com/video/718268950?h=cea2a6cfc7

Serving instant pot carnitas on tortillas.

Keto Carnitas-Step 4

Savory, succulent, and a little smoky, this kalua pork instant pot is the dish you didn’t know your party was missing!

Kalua Pork Instant Pot

pork shoulder

Tablespoon liquid smoke

fine grain red Hawaiian sea salt

cabbage +

Rinse pork (4-6 pounds) and pat completely dry with paper towels. Carefully stab pork all over, either with a fork or the tip of a knife.

Measure your salt, (see note 3) you&#39;ll use 1 teaspoon of fine grained salt per 2 pounds of meat. Pour liquid smoke (1 tablespoon) over the pork, followed by an even sprinkle of sea salt (2-3 teaspoons).

Place trivet in the instant pot, and pour water (1 cup) in. Place meat on the trivet. Cover the instant pot with your lid and make sure the pressure release valve is set to &quot;seal&quot;. Select high pressure, and cook the pork for 90 minutes.

Once done cooking, turn the pressure release valve to "venting" to naturally release the pressure, this should take about 20 minutes. Once the pin drops, carefully remove the lid. Check that the pork is incredibly tender -- it should easily fall apart with a fork. If not, you can cook it for 5-10 more minutes until it gets there.

Remove pork to a large bowl.

Place cabbage (1) in the instant pot, and seal with the lid. Make sure the pressure release valve is set to &quot;seal&quot;. Cook on high pressure for 2-5 minutes (2 for smaller, 5 for a larger head of cabbage). Once done cooking, turn pressure release valve to venting. When the pin drops, remove the lid.

While the cabbage is cooking and once the pork is cool enough to handle, shred using 2 forks.

Pour the cooking liquid into a liquid measuring cup, then pour some over the meat, and toss to coat -- the meat should look juicy! (Psst - Be sure to save this liquid, you&#39;ll want to toss your reheated leftovers in it before reheating.) Taste and adjust salt level to your liking (see note 4, I usually add an additional teaspoon of salt here) Serve with steamed cabbage, and enjoy!

Top 6 keto pork recipes recipes from across the web

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Instant Pot Pork Tenderloin

Pork Stir Fry

Ginger Pork Chops

Sous Vide Pork Tenderloin

Instant Pot Carnitas

Kalua Pork Instant Pot

Top 6 keto pork recipes recipes from across the web

The most viewed keto pork recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Pork Tenderloin

Pork Stir Fry

Ginger Pork Chops

Sous Vide Pork Tenderloin

Instant Pot Carnitas

Kalua Pork Instant Pot

The most viewed keto pork recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine