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Low carb, ready in 15 min!
Ready in 25 minutes

Keto: Scandinavian-Style Pork Tenderloin

with Fresh Dill, Roasted Carrots & String Beans

Cooking time

25 minutes




370 /serving

Get a breath of fresh Nordic air. Frilly fronds of dill, capers popping with brine and a gorgeous array of veggies bring a whiff of Scandinavian cuisine into your kitchen. Carrots and string beans roast to just-tender, as you prepare a buttery herb sauce. It’s for spooning over perfectly tender slices of pan-seared pork tenderloin, the main attraction of this keto-friendly recipe (low on grains, high on natural fats and protein).

We will send you:

  • 340g Pork tenderloin (high-protein serving)
  • 300g Carrots (orange or multicoloured)
  • 15ml Minced garlic
  • 200g String beans
  • 1 Bunch of dill
  • 20g Capers
  • 30ml Vegetable demi-glace
  • 5g Herby Sidekick spices (thyme, parsley, mustard, salt)

Contains: Milk, Mustard

You will need:

Medium pan
Sheet pan
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
12 g
Saturated Fat
5 g
630 mg
Total Carb
27 g
11 g
42 g
8 g
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Mise en place
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). Remove the stem ends of the string beans.
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Roast the vegetables
On a lined sheet pan, toss the carrots with a drizzle of oil, ¼ of the spices and S&P. Roast, 11 min., until partially cooked. Remove from the oven, flip and add the string beans, garlic and ⅓ of the remaining spices; toss well. Roast, 5 to 8 min., until the vegetables are tender.
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Cook the pork
Meanwhile, pat the pork dry with paper towel; season with the remaining spices and S&P. In a medium pan, heat a generous drizzle of oil on medium. Add the pork* and cook, turning occasionally, 4 to 6 min., until seared. Reduce the heat to medium-low and cook, 6 to 10 min., until cooked through. Transfer to a cutting board and let rest for 5 min. before thinly slicing against the grain. Reserve the pan.
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Make the sauce
Pick the dill fronds off the stems; roughly chop the fronds. In the reserved pan, combine the demi-glace and ¼ cup water (double for 4 portions); bring to a boil. Reduce the heat to low and add the capers. Cook, stirring occasionally, 2 to 3 min., until the sauce has slightly thickened. If necessary, thin out with 1 to 2 tbsp water (double for 4 portions). Off the heat, add 1 tbsp butter (double for 4 portions) and ½ the dill; stir well.
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Plate your dish
Divide the vegetables between your plates. Top with the pork. Spoon the sauce over. Garnish the vegetables with the remaining dill. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.