Keto Instant Pot Pork Tenderloin with Asian Mushrooms

This juicy pork tenderloin with rich and savory mushroom sauce is SO GOOD it will inspire you to lick the plate clean. And why not? It’s totally keto! Bonus: it’s easy enough for midweek but fancy enough for company. Cooking the pork tenderloin whole keeps this lean cut of pork moist, but you may have to cut it in half to fit inside your pot. No Instant Pot? For oven-baking: Follow the first 2 steps in the method below. When ready to cook, preheat the oven to 400°F (175°C). Position rack in center of oven. In a large ovenproof skillet, heat half of the olive oil over medium-high heat. Add the tenderloin and sear until golden brown all over, about 2 minutes per side. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part registers 135°F (57°C), 15 to 20 minutes. Transfer tenderloin to a work surface, loosely tent with foil and let rest for 10 minutes. Meanwhile, return the skillet with the remaining olive oil to the stovetop over medium heat. When oil is hot, add the ginger and garlic and cook, stirring, for about 1 minute. Add the mushrooms, stir and cook until mushrooms are tender, 5 to 6 minutes. Add the sauce, bring to a boil and cook, stirring, until the sauce is thick, glossy and fragrant, 3 to 5 minutes. Slice the rested pork, arrange on dinner plates, and top the mushroom gravy over the pork tenderloin. Garnish with the sesame seeds and green onion and serve.

Good

% Daily Values based on a 2,000 calorie diet