Trying to find a dinner that’s fast, high in protein, and actually tastes good? Yeah, not always easy. Most quick meals either dry out, taste boring, or just feel like you’re forcing it down.
This pork tenderloin though? Different story. It’s juicy, loaded with flavor, and simple enough to make on a weeknight when you’re already tired and don’t wanna mess with 10 steps or 25 ingredients.
Why It Works for Carnivore (Even If You Glaze It or Not)
Pork tenderloin is one of those cuts that people sleep on—it’s lean but still has flavor if you cook it right. For carnivore-style eating, it’s a solid pick. All meat, no carbs, and cooks quick.
Now yeah—there’s balsamic glaze in this version. If you’re strict carnivore, leave it out, no big deal. You’ll still get juicy, seared pork that tastes clean and savory. Just season it heavy with salt, maybe some herbs if you’re okay with a little plant action.
If you’re more flexible? That tangy glaze does add something. It gives a little edge to the meat without overpowering it. Just don’t drown it—light brush, that’s all you need.
How to Make It Taste Like You Know What You’re Doing
Pat the pork dry first—don’t skip that part. Helps it brown better, and that browned crust adds actual flavor. Wet meat just steams and turns out kinda sad.
Sear it in hot butter (or tallow if you’re skipping dairy). You want a real crust before it goes in the oven. That’s where the flavor comes from, and it keeps the juice in while it cooks.
And when it’s done? Let it rest. Like, give it 8–10 minutes before slicing. If you cut it too early, all the juice runs out and now you’ve got dry pork and a puddle on your cutting board. Nobody wants that.
Make It Fit Whatever Diet You’re On (Or Not On)
If you’re dairy-free, no problem—just use ghee or animal fat instead of butter. Still gives you that richness without the milk solids.
Strict carnivore? Ditch the balsamic. Add more fat, more salt, maybe a sprinkle of dried thyme or oregano if you’re not totally no-plant. Pork’s already got flavor, it doesn’t need a ton of help.
Low sodium? Go lighter on salt, use herbs instead to pull more aroma and depth without overdoing it. This dish plays nice with pretty much any eating style that leans meat-heavy.
What to Eat It With (Besides Just More Pork)
This roast is solid on its own but you can totally build around it. Scrambled eggs? Perfect. Roasted marrow bones or a spoonful of beef fat on the side? Yup.
If you’re cooking for others who aren’t all-in on carnivore, toss in some roasted veg or a salad. No one’s gonna complain. It’s that kind of meal that works either way.
And leftovers? Fire. Cold slices in the morning with a fried egg, or just straight from the fridge. You can also throw it in some broth, shred it up, and make a fast soup if you’re low on time.
High-Protein, Low Fuss, Actually Tastes Good
That’s the whole point. You want something clean, easy, and solid that doesn’t take all night to cook or leave you bored halfway through eating it. This pork checks all those boxes.
It’s one of those recipes that works whether you’re doing full carnivore, animal-based, or just want dinner that feels like real food. No junk, no fuss—just meat done right.
Carnivore Diet Balsamic-Glazed Pork Tenderloin
With minimal prep and a quick roasting process, this dish delivers a perfectly caramelized exterior and succulent interior.
Equipment
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Rimmed baking sheet
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Aluminum foil
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Large skillet
Ingredients
- 1 pork tenderloin 12 to 16 ounces
- ½ teaspoon salt
- 4 tablespoons butter
- 2 tablespoons balsamic vinegar
- 1 teaspoon chopped fresh basil
- 1 teaspoon chopped fresh oregano
- 1 teaspoon fresh thyme leaves
Instructions
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Heat the oven to 400°F. Prepare a rimmed baking sheet and cover it with foil, leaving enough to fully wrap the pork tenderloin.
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Use paper towels to dry the pork tenderloin, then season it evenly with the salt.
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In a large skillet over medium-high heat, melt 1 tablespoon of butter. Sear the pork on all sides until browned, about 1 to 2 minutes per side. Transfer the pork to the prepared baking sheet and set aside.
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In the same skillet, melt the remaining 3 tablespoons of butter. Take the pan off the heat and mix in the balsamic vinegar, basil, oregano, and thyme. Reserve about one-fourth of the glaze for later.
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Brush most of the glaze over the pork, wrap it completely in the foil, and place it in the oven.
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Roast for 15 minutes, then remove the foil. Brush the pork with the reserved glaze and continue roasting uncovered for around 5 minutes, or until the internal temperature reaches 145°F.
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Remove the pork from the oven and allow it to rest on a cutting board for 5 minutes. Slice and serve, pouring over any juices from the cutting board.
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Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Resting the pork after roasting helps lock in juices for maximum tenderness.
- Fresh herbs provide a vibrant contrast to the richness of the butter and the tang of the balsamic glaze, making this dish both flavorful and carnivore-friendly.
Nutrition
