Preheat oven to 425 degrees. Trim and peel carrots. Cut widthwise into pieces, about 3 inches long, then 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.

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

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. Roast for 8-12 minutes, or until fully cooked. Transfer to a cutting board and let rest at least 3 minutes.

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.

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 and scraping up browned bits from the bottom. Remove from heat and cover pan with lid.

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!