Ingredients:
For the Pork Tenderloin:
2 tablespoons olive oil
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
2 cloves garlic, minced
Salt and pepper, to taste
For the Roasted Radishes:
1 pound radishes, trimmed and halved
2 tablespoons olive oil
Salt and pepper, to taste
1/2 teaspoon dried thyme (optional)
Instructions:
Prep and Marinate the Pork:
Preheat your oven to 375°F (190°C).
In a small bowl, combine olive oil, rosemary, thyme, garlic, salt, and pepper. Rub this mixture all over the pork tenderloin. Let it marinate for at least 30 minutes (or up to overnight in the refrigerator for deeper flavor).
Prepare the Radishes:
In a bowl, toss the halved radishes with olive oil, salt, pepper, and dried thyme until well coated.
Roast the Radishes:
Spread the radishes out in a single layer on a baking sheet. Roast in the preheated oven for about 20 minutes, or until they start to soften and take on a light golden color.
Cook the Pork Tenderloin:
While the radishes are roasting, heat a large, oven-proof skillet over medium-high heat. Add the marinated pork tenderloin to the skillet and sear on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet with the pork tenderloin to the oven. Roast for about 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Rest and Serve:
Remove the pork tenderloin from the oven and let it rest for 5 minutes before slicing. This allows the juices to redistribute throughout the meat.
Serve the sliced pork tenderloin with the roasted radishes on the side. Garnish with additional fresh herbs if desired.
This Herb-Crusted Pork Tenderloin with Roasted Radishes is a flavorful and satisfying keto meal that's both easy to prepare and impressive to serve. The herb crust provides a beautiful aromatic crust to the tender pork, while the roasted radishes offer a unique, low-carb alternative to traditional root vegetables. Enjoy this hearty and wholesome dish any night of the week!