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The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Keto in Five Cookbooks!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!
4-Week Keto Meal Plan
- 4 Weeks of Delicious Keto Recipes!
- Leftovers and Bulk Preps Included
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Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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| Servings: servings |
- 2 1 pound boneless pork tenderloins
- salt and pepper
- 2 1/2 teaspoons paprika
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoons ground black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried cayenne pepper
- Pat the tenderloin dry with paper towel then season with salt and pepper.
- Combine the remaining spices in a small bowl.
- Rub the Cajun spice mixture into the tenderloin on all sides then place on a plate.
- Cover and refrigerate for at least 2 hours and up to 24 hours.
- Remove the tenderloin from the refrigerator and heat the grill to medium-high.
- Place the tenderloin on the grill and cook for 15 to 20 minutes, turning occasionally to char evenly, until it reaches an internal temperature of 145°F.
- Remove the tenderloin to a cutting board and let rest for 5 minutes before slicing to serve.
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