Crispy Herb-Crusted Pork Tenderloin with Lemon-Dijon Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A succulent pork tenderloin coated in a golden almond-herb crust, finished with a tangy lemon-dijon glaze that caramelizes beautifully for a restaurant-quality keto dinner in under 30 minutes. This american-inspired keto (keto, high-protein) ready in about 35 minutes pairs pork tenderloin, almond flour, large egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz pork tenderloin
• 1/4 cup almond flour
• 1 large egg
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 2 tbsp chicken broth
• 1 tsp, finely chopped fresh rosemary
• 1 tsp, finely chopped fresh thyme
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Trim excess fat from 14 oz pork tenderloin and pat dry with paper towels; season evenly with 1/2 tsp sea salt and 1/4 tsp black pepper.
2. Step 2: Whisk 1 large egg in a shallow dish, then dip the seasoned pork into the egg, allowing excess to drip off, then press firmly into 1/4 cup almond flour mixed with 1 tsp chopped rosemary and 1 tsp chopped thyme until fully coated.
3. Step 3: Heat 2 tbsp olive oil in a cast-iron skillet over medium-high heat until shimmering; carefully place the coated pork in the skillet and sear undisturbed for 4 minutes until golden brown on the bottom.
4. Step 4: Flip pork and sear the other side for 3 minutes, then reduce heat to medium-low and cook for 6-7 minutes more until internal temperature reaches 145°F (use a meat thermometer), turning occasionally to brown evenly.
5. Step 5: Remove pork to a plate, tent loosely with foil, and let rest for 5 minutes. Meanwhile, pour off excess oil from skillet, add 1 tbsp Dijon mustard, 1 tbsp lemon juice, and 2 tbsp chicken broth, then simmer for 2-3 minutes until the sauce thickens and coats the back of a spoon.
6. Step 6: Slice the rested pork into 1/2-inch medallions, drizzle with the warm glaze, and serve immediately with extra chopped herbs for garnish.