Pork Tenderloin with Garlic Herb Butter
Pork tenderloin provides complete protein and strong satiety, while butter adds fats for an LCHF-style meal. Garlic, paprika, and herbs build flavor without sugar or extra carbs.
Take the butter (100 g) out of the refrigerator in advance so it softens. Finely chop the parsley (4 g) and dill (4 g), then mince or press the garlic (10 g).
Mix the softened butter with garlic, parsley, dill, paprika (2 g), rosemary (1 g), salt (3 g), and black pepper (1 g) into a smooth herb paste.
Spread the paste over several layers of foil, matching the length of the pork tenderloin (650 g). Place the meat on top, wrap it in the butter paste, and seal the foil tightly so the juices stay inside.
Bake the pork tenderloin at 220°C for about 30 minutes. Remove it from the oven, let it rest for 5 minutes, then carefully cut the foil open on top and spoon the cooking juices over the slices.
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