Keto-Friendly Australian Surf and Turf: Grilled Lemon Herb Pork Tenderloin with Garlic Butter Roasted Asparagus and Mushroom Sauce

Allergens

Gluten-free, Dairy, Soy

Ingredients

• 1.5 lb pork tenderloin
• 1/4 cup fresh lemon juice
• 2 tbsp olive oil
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 lb fresh asparagus, trimmed
• 8 oz cremini mushrooms, sliced
• 1/4 cup unsalted butter
• 3 cloves garlic, minced
• 2 tbsp heavy cream
• Fresh parsley, for garnish

Instructions

1. Preheat the grill to medium high heat.
2. In a small bowl, whisk together lemon juice, olive oil, chopped parsley, garlic, salt, and pepper to create the lemon herb marinade.
3. Place the pork tenderloin in a resealable plastic bag or shallow dish and pour the lemon herb marinade over it. Rub the marinade evenly onto all sides of the pork tenderloin, then refrigerate for at least 30 minutes.
4. Meanwhile, toss the asparagus with a little olive oil, salt, and pepper. Grill the pork tenderloin until cooked through, about 20 25 minutes, turning and basting occasionally with marinade. Remove from grill and let rest for a few minutes before slicing. e) While the pork is resting, heat olive oil in a large skillet over medium heat. Sauté the asparagus until tender, then transfer to a plate. In the same skillet, melt the butter and sauté the mushrooms with garlic until tender. Stir in heavy cream and cook until slightly thickened. Season with salt and pepper. f) To serve, arrange sliced pork on plates alongside roasted asparagus and drizzle with mushroom sauce. Garnish with fresh parsley.

Chef’s Insight

The combination of grilled lemon herb pork tenderloin with garlic butter roasted asparagus and mushroom sauce creates a perfect balance of flavors that will satisfy your taste buds while staying keto-friendly.

Notes

This recipe is suitable for a ketogenic diet, which emphasizes high-fat, moderate protein, and low carbohydrate intake.