Cajun Pork Tenderloin (Keto)

This Cajun Pork Tenderloin hails from our friend Diane Sanfilippo‘s newest book Keto Quick Start, which is part textbook on everything you need to know on the why and how to get started on a ketogenic diet, and part delicious cookbook! It’s the ultimate resource for everything keto but is also filled with amazing recipes like this quick and flavorful Cajun Pork Tenderloin. This easy pork tenderloin recipe pairs so well with essentially any side dish, and will be a great weeknight meal!

Easy Pork Tenderloin RecipeCajun Pork Tenderloin

Today’s recipe comes to you from my friend Diane’s newest book: Keto Quick Start: A Beginner’s Guide to a Whole-Foods Ketogenic Diet. It has over 100 keto recipes, four weekly meal plans, more than a dozen easy meal ideas (no recipe required!), and troubleshooting tips and tricks. It also features a unique and easy-to-use template that makes tracking your food quick and simple.

Why we love this book: Keto Quick Start targets everyday real-world concerns such as what to expect in the first few weeks and how to know if you’re on the right track, how to determine if you need more carbs and how to incorporate those carbs in a healthy way, how to customize keto for your personal goals (especially weight loss), and things to be aware of if you’re concerned about a particular health issue.

If you are at all curious about the keto diet and the possibly benefits it could have on your life you need to own this book. We’re lucky to live in a world where there is a wealth of information about the different ways we can nourish our bodies to make us feel our best, and Diane’s newest book is a shining example of that. Pick up your copy of Keto Quick Start here!

We are also hosting a giveaway of Keto Quick Start over in this post, so go check that out and enter!

Keto pork tenderloin

And let’s talk about this Cajun Pork Tenderloin! Like a lot of recipes in Keto Quick Start, this one isn’t overly complicated, utilities pantry staples like dried spices and is so delicious! It’s a unique take on the typical mustard and pork combo and pairs so well with most veggies for an easy weeknight dinner. It utilizes a quick sear on the stove top, and then it finishes cooking in the oven.

What to serve with this pork tenderloin:

Pork tenderloin keto

Slice into the thickest part of the loin and check that the tenderloin is pale with juices running from the cut. Look for meat that is mostly white with a slight hint of pale pink. We also love our kitchen BFF, the Thermapen! The pork is done at a temperature of 145ºF.

Keto pork tenderloin recipe

If you like this keto recipe, check out these others:


Wondering how to get good quality meat you can trust?

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Want more information on the keto diet, who it’s for, what it is, and more? Read this Keto 101 post here!

Cajun Pork Tenderloin

Prep Time 00:05 Cook Time 00:20 Total Time 00:25 Serves 4

Ingredients

  • 2 tablespoons Cajun Spice Blend (see below)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons ghee
  • 2 pork tenderloins (1 1/2 to 2 pounds total)
  • Coarse sea salt, for garnish

Directions

  1. Preheat the oven to 375°F.
  2. In a small mixing bowl, combine the spice blend, mustard, and ghee. Brush the mixture evenly onto the pork tenderloins.
  3. Place a large cast-iron or other oven-safe skillet on the stovetop over medium-high heat.
  4. When the pan is hot, sear the tenderloins on both sides until lightly browned, about 2 minutes per side.
  5. Transfer the pan to the oven and roast the tenderloins for 15 to 20 minutes, until the internal temperature of the pork reaches at least 145°F. Garnish with coarse sea salt before serving.

Recipe Notes

To make the cajun spice blend mix all of the ingredients in a bowl:

  • 2 teaspoons dried oregano
  • 2 teaspoons paprika
  • ½ teaspoon granulated garlic
  • ½ teaspoon granulated onion
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried thyme leaves
  • Pinch cayenne pepper
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Oven Baked Coffee Barbecue Pork Ribs (Keto & Paleo)

These Oven Baked Coffee Barbecue Pork Ribs are the perfect dead-of-winter main dish to cook up on a lazy weekend afternoon! They are marinated in a dry coffee BBQ rub that takes minutes to put together and then cooked low and slow in the oven for completely unattended cooking. They’re Paleo and Keto friendly for perfect melt-in-your-mouth pork ribs.

BBQ ribs

Oven Baked Coffee Barbecue Pork Ribs

While we love using the grill to make pork ribs in the summer, these Oven Baked Coffee Barbecue Pork Ribs uses a cut of meat that lends itself well to a nice slow and low cook in the oven, which is perfect for those winter months if you live in a cold climate. We make a quick coffee BBQ dry rub to marinate the ribs with, either overnight or to cook immediately and then they are wrapped up and baked in the oven for about 3 hours. These don’t need an accompanying sauce, but we liked serving it with this Sweet & Smoky BBQ Sauce.

Keto BBQ ribs

How to Remove the Membrane from Pork Ribs

Most pork ribs you buy from the store will have a membrane attached to the back of the bones that does not soften while cooked and can prevent the marinade from penetrating the meat. If you are purchasing your meat from a butcher, or a grocery store with a butcher you can ask to have the membranes removed. But it’s also easy to do by yourself:

  1. Stick a blunt knife underneath the silvery membrane towards the smaller end of the ribs.
  2. Grab a corner of the membranes and pull with a paper towel until it is completely remove. Using a paper towel helps you get a better hold of it, since they are quite slippery.
  3. Sometimes you’ll get lucky and they will come off in one piece. Depending on whether you are using Baby Back Ribs or St. Louis Style ribs the membrane might be thick or thin. The thinner membranes sometimes do not come off in one piece, so you may have to remove it in pieces.

BBQ Ribs in oven

We gave the option to dry marinate these ribs in the refrigerator overnight, which is always preferably because it gives the spices time to absorb into the meat, or you can also ok cook immediately!

We love the moderate cooking time on these baked at 300ºF for about 3 hours. We find it balances nicely a low cooking temperature for tender ribs, without having to take up the entire day cooking at a really low temperature like 200ºF. The lower the cooking temperature the more tender the meat, so for us it’s a happy medium that doesn’t take all day to cook but still produces a really impressive rack of ribs.

Where we get our ribs:

I add them monthly or every two months, in my ButcherBox and they are the best quality Each month, ButcherBox  curates a one-of-a-kind selection of the healthiest, tastiest meats, humanely raised and free of antibiotics and hormones. Or you can customize your box and select your favorite cuts and get 20% more meat.The price works out to less than $6.00/meal and shipping is always free. You can also space it out so it’s not every 4 weeks, too!

Enjoy the best 100% grass-fed and grass-finished filet mignons, plus get tasty uncured, sugar and nitrate free bacon & $10 off your first ButcherBox! ButcherBox delivers your meat for the month, saves you money, and is the best quality!

  • Get FREE bacon
  • FREE Shipping
  • $15 OFF!

Order Today and get this amazing deal and the best meat ever!

How to make BBQ ribs

There are so many sides to choose from to serve with these Oven Baked Coffee Barbecue Pork Ribs:

Coffee BBQ ribs

If you like this meat main recipe, check out these others:

Oven Baked Coffee Barbecue Pork Ribs

Prep Time 00:10 Cook Time 03:05 Total Time 03:15 Serves 4-6

Ingredients

  • 3 tablespoon coconut sugar or brown granulated monkfruit
  • 2 tablespoons instant coffee (or finely ground whole coffee beans)
  • 2 tablespoon sea salt
  • 1 tablespoons paprika
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon white pepper
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • ½ teaspoon mustard powder
  • 2 racks pork spare ribs , membraned removed (about 5 pounds)

Directions

  1. In a small bowl mix together all of the spices.
  2. Rub spice mixture on both sides of the each rack of ribs. You can do this ahead and leave overnight (or up to 24 hours), or make the ribs immediately.
  3. Pre-heat oven to 300ºF.
  4. Create a foil packet to cook the ribs in by laying down a piece of aluminum foil about 6 inches larger than the length of the ribs on each side, and then place a piece of parchment about the same size or smaller on top of that. Place the ribs in the middle, bone side up, and tightly fold the aluminum foil around the ribs to create a sealed packet. Place on a sheet try with a metal baking rack. Use two, if needed.
  5.  Place in the oven  on a middle rack and cook for 3 hours, or until ribs are tender enough to pass a fork easily through them.
  6. Remove from oven and carefully open a hole in the packet to carefully pour any accumulated liquid into a small pot. 
  7. Reduce the liquid until it is just slightly thickened up.
  8. Remove ribs from the packets and turn meat side up and brush with a bit of the reduced liquid.
  9. Cut and serve with barbecue sauce (totally optionally, as there is already a lot of flavor here) and sides.

Recipe Notes

  1. If you want to leave out the coffee component because you are serving to kids or don't tolerate caffeine simply swap with decaf or omit it altogether, it will still have a lot of flavor.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Pork Carnitas (Instant Pot and Slow Cooker)

This Pork Carnitas recipe, made either in the Instant Pot or Slow Cooker, is an easy and flavorful dinner or meal prep for a healthy start to the New Year. It’s Whole30, Paleo and Keto friendly and pairs with so many different sides (including this Healthy Cole Slaw recipe) that makes it a no-brainer to put on your cooking list now.

Pork carnitas recipe

Pork Carnitas (Instant Pot and Slow Cooker)

This recipe is a favorite at our Food Editor Kelli’s home. It’s on rotation at least twice a month and served for both dinner and then for lunch a few days of the week. It’s so easy to put together in either the slow cooker or the Instant Pot and with minimal ingredients. It’s also versatile in how you serve it: you can put it in tortillas as a kid-friendly dinner, serve it with cauli-rice if you’re doing the low-carb thing, or as Kelli’s favorite over a simple slaw for a quick meal that can be eaten for lunch over a few days.

Pork carnitas instant pot

We love the simplicity in the flavors here: the pork isn’t inundated with too many spices but really relying on the basics: an onion, a teaspoon of chili powder and a pinch of garlic and cinnamon. Wondering about the cinnamon? There is no sugar in this recipe, but the cinnamon gives it the most subtle hint of warmness that you couldn’t detect what it is, but would surely be missing out if it wasn’t included. Trust us on this one.

We’ve included recipes for both the long method in the slow cooker, or the faster version in the Instant Pot. For the Instant Pot version there isn’t any liquid included in the ingredients. The onion and the pork will release so much liquid that it isn’t needed and will safely come up to pressure.

Pork carnitas slow cooker

After the pork is fork-tender you can do the optional step of broiling the carnitas until they’re nice and crispy. Garnish with a bit of lime and a splash of the cooking liquid and this meal is simplicity at it’s finest. Check out the Healthy Cole Slaw recipe to pair it with!

Shredded pork carnitas

Tools to make this  Pork Carnitas recipe:

If you like this easy meal prep recipe, check out these others:

Pork Carnitas (Instant Pot and Slow Cooker)

Prep Time 00:10 Cook Time 00:60 Inactive Time 00:30 Total Time 01:40 Serves 6-8

Ingredients

For Carnitas

To serve

Directions

For Carnitas (Instant Pot)

  1. Place all of ingredients in a 6 or 8 quart Instant Pot, close the lid and set the vent to sealing.
  2. Cook on Manual High Pressure for 60 minutes, and let it natural release for at least 10 minutes (but you can let it fully naturally release if desired).
  3. Pre-heat broiler to 500ºF. 
  4. Shred the pork and using a slotted spoon place carnitas on a rimmed sheet pan and place under the broiler until nice and crispy, about 5 minutes. Spoon some of the cooking liquid and the juice of 1/2 a lime over the carnitas.
  5. Serve with cole slaw, tortillas or with caulirice.

For Carnitas (Slow Cooker):

  1. Place all ingredients in a slow cooker and cook on low for 7-8 hours until the meat is fall-off-the-bone tender.
  2. Pre-heat broiler to 500ºF. 
  3. Shred the pork and using a slotted spoon place carnitas on a rimmed sheet pan and place under the broiler until nice and crispy, about 5 minutes. Spoon some of the cooking liquid and the juice of 1/2 a lime over the carnitas.
  4. Serve with cole slaw, tortillas or with caulirice.

Recipe Notes

  1. Don't throw away the liquid remaining in the bottom of the Instant Pot / Slow Cooker, it's super flavorful and should be spooned over the crispy carnitas! There is some fat in there, so you can store it separate so you can scoop it off when it's cold, but we didn't feel this was necessary we just stored and leftovers all together.
  2. Not it isn't a mistake the no added liquid is included in these instructions! For both the Instant Pot version and Slow cooker there isn't any liquid included in the ingredients. The pork releases so much liquid that it is not needed. We are aware the it states the Instant Pot needs 1/2 cup of liquid at least to work, so we initially tested it with 1/2 cup of liquid but it resulted in an extreme amount of liquid at the end because the pork and onions releases so much that going forward we did not use any added liquid in the beginning and ours cooked up beautifully during testing, with no error in our IP. We tested it in two different Instant Pot's (a 6 qt. and an 8 qt.) with no error. If your Instant Pot has an error message, as we've gotten one comment with that, go ahead and put in 1/2 cup liquid, either water or broth. You may need to reduce the liquid after the cooking time. You are looking for a resulting flavorful broth!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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Instant Pot or Slow Cooker Carnitas

Apple Sage Breakfast Sausage

These Apple Sage Breakfast Sausage are the perfect addition to your morning breakfast! They are simple to prepare and packed with flavor.

 

Apple Sage Sausage

 

The second edition of Practical Paleo released this Fall and it is an amazing updated and expanded resource from Diane Sanfilippo! I cannot say enough amazing things about this book. If you have seen the first edition, which is a New York Times Bestseller and has sold over half a million copies (!!!!!), you know that Diane’s book is so much more than just a cookbook, it dives into health issues, how to eat for your body and health, and so much more. It’s truly an essential book to have on your book shelf.

 

I’ve met Diane only twice now, and we instantly clicked. I feel like I’ve known her for years! If you have met her, you can attest that she is beyond smart, so sweet, extremely talented and simply put, she knows what she is doing! She poured all of this into the Second Edition of Practical Paleo! 

Practical Paleo Second Edition- Apple Sage Breakfast Sausage

 

 

You guys, this book is jam-packed! So many guides, resources, recipes, and more!

Why you need the second edition:

It’s a huge book! It has 480 pages.

There are 2 new chapters and 40+ new recipes.

The book has 3 NEW 30-day meal plans.

It also has a new quick reference guide, a new visual recipe index, and new recipe indicators!


BONUS! Diane has allowed me to share this fabulous recipe today with all of you! I absolutely love this Apple Sage Breakfast Sausage. I paired it with eggs and avocado for the perfect breakfast throughout the week or for a weekend brunch. They freeze really well, too!

 

[yumprint-recipe id=’407′]

Apple Sage SausageGrab your copy today! And if you already have the first edition, give that one to a friend and hook yourself up with the expanded version! 

Happy cooking!

Apple Sage Breakfast Sausage

Prep Time 10 min Cook Time 10 min Total Time 0:20

Ingredients

  • 1 pound ground pork
  • 1 medium apple, shredded, with the juice squeezed out (about 1/4 cup)
  • 1/4 cup minced onions
  • 2 tablespoons Breakfast Sausage Blend (page 257)
  • 1 to 2 fresh sage leaves, minced, plus additional whole leaves for garnish (optional)
  • 2 teaspoons ghee or butter, for the pan

Directions

  • In a mixing bowl, combine the pork, apple, onions, spice blend, and chopped sage and mix with your hands until everything is evenly incorporated. Form the mixture into 8 evenly sized patties.
  • Heat the ghee in a large skillet over medium heat. When hot, place the patties in the pan and cook for 3 to 5 minutes per side, or until cooked through and browned.
  • If desired, fry some sage leaves (about 1 per patty) in the pork fat left in the pan until crispy to garnish the sausage patties.
  • Recipe Notes

  • MAKE IT 21DSD: Use a green apple (Granny Smith) in this recipe.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Egg Roll Bowls

    These Egg Roll Bowls are all of the delicious classic egg roll filling, without the junk!Egg Roll Bowl

     

    I am so thrilled that it’s finally release day for my fabulous friend Gina, from Skinnytaste! Gina is beyond sweet, so genuine, and so talented!

    Her new cookbook, Skinnytaste Fast and Slow,  is now available in stores everywhere, and it is TRULY an amazing and beautiful resource. Gina’s hard work does not go unnoticed in this cookbook! All of the recipes are either cooked slow in the slow cooker, or are quick under 30 minute meals. My two favorite things!

     

    Egg Roll Bowl

     I am so thrilled to share this recipe with you today. We devoured it so quickly!

    Gina has a whole chapter on TACOS (my favorite), and recipes like Slow Cooker Lasagna Soup (page 53), Slow Cooker Maple Dijon Chicken Drumsticks (page 167), Slow Cooker Carne Desmecjada (page 195), Slow Cooker Vanilla Bean Pear Butter (page 291), and Slow Cooker Pumpkin Flan (page 298). I just cannot wait to get cooking!

     

    Egg Roll Bowl

    [yumprint-recipe id=’396′]Egg Roll Bowl

     

     

     Egg Roll Bowl

    Congratulations, Gina! Find her newest cookbook in stores everywhere books are sold, or on Amazon! It’s a must-buy!