Rosemary pork with garlic aïoli (Keto)

 

Makes 8 servings

• 2 (1-pound) pork tenderloins
• Juice of 2 lemons
• 1 tablespoon olive oil
• ½ teaspoon dried rosemary
• Paprika
• Salt and black pepper

Aïoli

• ½ cup mayonnaise
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 1clove garlic, minced
• Pinch of salt

1. Preheat oven to 425F ; place tenderloins in 13 X 9-inch baking pan and pour lemon juice over top.
2. Drizzle pork with 1 tablespoon oil, sprinkle rosemary, paprika, salt and pepper ; let stand 15 minutes to marinate.
3. Meanwhile, combine all ingredients of aïoli in small bowl, cover with plastic wrap and refrigerate until ready to serve.
4. Tuck under thin end of pork and bake 25 minutes or until barely pink in center (155F). (Do not overcook).
5. Remove from oven and let stand 5 minutes ; transfer pork to cutting board and thinly slice.
6. Arrange pork on serving platter and drizzle with pan juices ; serve with aïoli.
7. Serve pork and aïoli with mashed cauliflower and roasted brussels sprouts.

Per serving (Meat only)

• 260 calories
• 18g total fat
• 1g carbs
• 1g net carbs
• 0g dietary fiber
• 24g protein

BON APPÉTIT