The Keto RN Pork Tenderloin with Veggies and Mustard Vinaigrette

The Keto RN Pork Tenderloin with Veggies and Mustard Vinaigrette

Ingredients:

1/3 cup extra -virgin olive oil

2 tablespoons avocado oil

1-1 1/4 pound pork tenderloin

1/2 teaspoon salt

1/2 teaspoon black pepper

1 pound of your favorite veggies. (I used asparagus and broccoli)

3 shallots, cut into wedges

2 tablespoons apple cider vinegar

1 tablespoon Dijon or whole grain mustard.

Instructions:

Preheat oven to 400 °F.

Heat 1 tablespoon of the avocado oil in a large oven proof skillet over medium high heat.

Season pork with salt and pepper. Add to pan and cook, turning until browned, about 6 minutes.

Transfer skillet to oven, roast until pork is cooked through, 15 to 20 minutes. Let rest for at least 5 minutes before slicing.

On a rimmed baking sheet, toss veggies and shallots with 1 tablespoon of avocado oil and salt and pepper.

Arrange vegetables in a single layer and roast until tender, 12 to 15 minutes. Toss once during cooking.

In a bowl, whisk together vinegar, mustard, and remaining 1/3 cup of olive oil. Serve pork with vegetables and drizzled with vinaigrette.

Enjoy!