Crispy Parmesan-Crusted Pork Tenderloin with Garlic Herb Butter

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A golden, crunchy pork tenderloin coated in nutty Parmesan and herbs, served with a rich garlic-herb butter that melts into the meat for a restaurant-quality keto dinner. This keto recipe (low-carb), ready in about 40 minutes, pairs pork tenderloin, fresh parsley, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 345 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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

• 1 lb pork tenderloin
• 2 tbsp fresh parsley
• 1 tsp fresh thyme
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 3 cloves garlic
• 3 tbsp unsalted butter
• 1 tbsp lemon juice
• 1/2 tsp black pepper

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat the pork tenderloin dry with paper towels, then season evenly with 1/2 tsp black pepper. Combine 2 tbsp finely chopped parsley, 1 tsp fresh thyme, 1/2 cup grated Parmesan, and 1/4 tsp black pepper in a shallow dish.
2. Step 2: Press the pork firmly into the Parmesan mixture to coat both sides evenly, then place it on a wire rack set over a baking sheet.
3. Step 3: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the pork for 3 minutes per side until golden brown and crust forms, then transfer the skillet to a preheated 400°F (200°C) oven.
4. Step 4: Bake for 15-18 minutes until the internal temperature reaches 145°F (63°C), then remove from oven and let rest for 5 minutes.
5. Step 5: While pork rests, melt 3 tbsp butter in the skillet over medium heat. Add 3 minced garlic cloves and cook for 60 seconds until fragrant but not browned. Stir in remaining 1 tbsp parsley, 1 tbsp lemon juice, and a pinch of salt until the butter emulsifies and thickens slightly.