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Cast iron skillet with seared herb pork tenderloin strips, zucchini, spinach, and fresh rosemary on a wooden board

Low-Carb Herb Pork Skillet

A one-pan keto pork tenderloin skillet with garlic, rosemary, thyme, zucchini, and spinach, ready in 40 minutes with under 6g net carbs per serving.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 700 g pork tenderloin, sliced into 1-inch strips
  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 2 medium zucchini, halved and sliced into half-moons about 400 g
  • 90 g baby spinach 3 large handfuls
  • 1 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 1 tsp lemon zest from 1 lemon
  • 1 tbsp lemon juice
  • 60 ml chicken broth low sodium

Method
 

  1. Pat the pork strips dry with paper towels, then season all over with salt, black pepper, rosemary, and thyme. Set aside while you prep the vegetables.
  2. Heat a large cast iron or heavy skillet over medium-high heat for 2 minutes until hot. Add 1 tbsp olive oil and swirl to coat.
  3. Add the pork strips in a single layer, working in two batches if needed. Sear for 3 to 4 minutes per side until golden brown on the outside and just cooked through. Transfer to a plate and tent loosely with foil.
  4. Reduce heat to medium. Add the remaining 1 tbsp olive oil, then add the zucchini. Cook for 4 to 5 minutes, stirring occasionally, until the edges are lightly golden and the pieces are just tender.
  5. Add the minced garlic and lemon zest to the pan. Stir constantly for 60 seconds until fragrant but not browned.
  6. Pour in the chicken broth and lemon juice, scraping up any browned bits from the pan bottom. Let it bubble for 1 minute.
  7. Return the pork strips and any resting juices to the skillet. Toss to coat with the pan liquid and heat for 1 minute.
  8. Remove the pan from heat. Add the baby spinach in two handfuls and fold through until wilted, about 90 seconds. Taste and adjust seasoning, then serve immediately.

Notes

Net carbs are approximately 5g per serving after subtracting fiber. For a richer pan sauce, stir in 2 tbsp heavy cream just before adding the spinach.