Green Chef

Lemon Pepper Pork Filet

Roasted carrots, sautéed broccoli, Worcestershire pan sauce

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Be sure to let the pork rest after roasting to retain its juices. Scrape any browned bits from the pan when making the sauce for extra flavor. If customizing your meal, adjust instructions as needed for different ingredients.

Ingredients

3 whole Carrots
1 tbsp Tuscan Heat Spice
6 oz Broccoli
0.25 oz Chives
0.5 oz Sliced Almonds
2 whole Pork Filets
0.5 tsp Lemon-Pepper Herb Blend
1.5 oz Keto-Friendly Worcestershire Sauce
1 tbsp Butter
0 Cooking Oil
0 Salt
0 Pepper
2 tbsp Water

Tools

medium sauté pan
large sauté pan with lid
baking sheets
medium bowl
measuring spoons
peeler
thermometer
oven mitt
foil

Click anywhere to see instructions →

Green Chef

Lemon Pepper Pork Filet

Roasted carrots, sautéed broccoli, Worcestershire pan sauce

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Ingredients

3 whole Carrots
1 tbsp Tuscan Heat Spice
6 oz Broccoli
0.25 oz Chives
0.5 oz Sliced Almonds
2 whole Pork Filets
0.5 tsp Lemon-Pepper Herb Blend
1.5 oz Keto-Friendly Worcestershire Sauce
1 tbsp Butter
0 Cooking Oil
0 Salt
0 Pepper
2 tbsp Water

Tools

medium sauté pan large sauté pan with lid baking sheets medium bowl measuring spoons peeler thermometer oven mitt foil

Mise en Place

Prepare Carrots

Trim and peel 3 whole carrots (or 6 whole carrots for 4 servings). Cut widthwise into pieces, about 3 inches long. Cut each piece lengthwise into fries, about ½ inch thick.

Prep Broccoli

Cut 6 oz broccoli (or 12 oz for 4 servings) into bite-size pieces if not already pre-cut.

Mince Chives

Mince ¼ oz chives (or ½ oz for 4 servings).

Chop Almonds

Roughly chop ½ oz sliced almonds (or 1 oz for 4 servings).

Pat Pork Filets Dry

Pat 2 (5 oz) pork filets (or 4 (5 oz) for 4 servings) dry with paper towels.

Set Out Equipment

Get out a medium bowl, medium sauté pan, large sauté pan with lid, 2 baking sheets, measuring spoons, peeler, and thermometer.

Cooking Steps

Prep and roast carrots

Preheat oven to 425 degrees. Trim and peel carrots. Cut widthwise into pieces, about 3 inches long. Cut each piece lengthwise into fries, about ½ inch thick. Place carrots in a medium bowl. Drizzle with 1 tablespoon cooking oil (2 tablespoons for 4 servings). Season with 1 teaspoon Tuscan heat spice (2 teaspoons for 4), ¼ teaspoon salt (½ teaspoon for 4), and a pinch of pepper. Stir to coat. Spread carrots out in a single layer on a lightly oiled, foil-lined baking sheet. Roast 18-20 minutes, or until fork-tender, stirring halfway through.

Finish prep

Cut broccoli into bite-size pieces if necessary. Mince chives. Roughly chop sliced almonds.

Season and cook pork

Pat pork filets dry with paper towels. Season with lemon-pepper herb blend and salt. Heat 1½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add pork to hot pan. Sear on all sides for 3-5 minutes, or until lightly browned. Transfer pork to a second lightly oiled, foil-lined baking sheet. (Reserve pan.) Roast for 8-12 minutes, or until fully cooked. Transfer to a cutting board. Let rest at least 3 minutes.

Cook broccoli

Heat 1½ tablespoons cooking oil in a medium sauté pan over medium heat. Add broccoli to hot pan. Season with ¼ teaspoon salt (½ teaspoon for 4 servings) and a pinch of pepper. Cook 6-8 minutes, or until tender, stirring occasionally.

Make pan sauce

Return pan used for pork to stovetop over medium heat. Add keto-friendly Worcestershire sauce, 2 tablespoons water (4 tablespoons for 4 servings), and 1 tablespoon butter (2 tablespoons for 4). Cook 1-2 minutes, or until butter melts and sauce is warmed through, stirring occasionally. Remove from heat and cover pan with lid.

Plate and serve

Cut pork filets into 6-8 slices each. Divide pork between plates. Drizzle Worcestershire pan sauce over top. Serve carrots and broccoli next to pork. Garnish with chives and almonds. Enjoy!

← Click anywhere to see ingredients