This Honey Garlic Keto Pork Marinade proves you can enjoy honey’s flavor while keeping carbs low.
Using honey in a marinade is a smart way to add natural sweetness without loading your dish with extra carbs. Much of the marinade is discarded after soaking into the meat, so while the recipe nutrition may list higher carbs, the actual carbs you consume are significantly less. This recipe is listed at 12 net carbs per serving on some calculators; because most of the marinade is thrown away, a practical estimate is closer to 6 grams of carbs per serving. I prefer to err on the higher side so you stay safely under your carb goals.
Pork Tenderloin: Oven or Grill
Pork tenderloin is a family favorite for a reason — it cooks quickly, stays tender when handled properly, and takes on marinades beautifully. In warm weather I prefer grilling for that smoky, charred flavor you only get from a barbecue, but the oven produces consistently excellent results any time of year. Choose whichever method you prefer.
How long can you safely marinate pork?
Pork can be safely marinated in the refrigerator for up to two days. Marinating longer can intensify flavor but be mindful with acidic marinades, which can change the meat’s texture if left too long.
Tips for a Great Low-Carb Pork Tenderloin Marinade
- Pork tenderloin is naturally tender, so you don’t need strong acids to break down fibers. A bit of lime or lemon adds brightness and flavor, but it’s not necessary for tenderizing and prolonged exposure to acid can actually toughen meat.
- Marinating overnight yields excellent flavor. Soy sauce (or tamari) and garlic penetrate the meat and lend depth that remains after cooking.
- Cook on the grill for char and smoke, or roast in the oven for consistent, hands-off results — both work well.
- Updated food safety guidance permits cooking roasts, tenderloins, and chops to 145 °F (followed by a 3-minute rest). Ground pork still requires 165 °F. Use a reliable thermometer and remove the pork when it reaches about 140 °F, tent with foil for 10 minutes, and the internal temperature will rise to the safe range while staying juicy.
- If you want to reduce carbs further, replace some or all of the honey with a low-carb sweetener to taste.
One last tip: make extra. Leftover sliced pork is delicious cold in salads or as sandwich-style fillings, so this marinade makes great leftovers.
Happy low-carbing!
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Honey Garlic Keto Pork Tenderloin Marinade
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Total Time
- 30 minutes
- Course
- Sauces
- Cuisine
- American
- Servings
- 6
- Calories
- 958
Ingredients
Pork Tenderloin Marinade
- 1/2 cup olive oil
- 1/4 cup lemon or lime juice
- 1/4 cup soy sauce or tamari
- 6 tablespoons liquid honey
- 1 tbsp minced garlic
Pork
- 2-3 pork tenderloins
Instructions
-
Whisk together all marinade ingredients until combined.
-
Place tenderloins in a large resealable bag or container and pour the marinade over the pork, ensuring it is well coated.
-
Refrigerate and marinate overnight for best flavor.
-
Cook on the grill or in the oven until the internal temperature reaches about 140 °F, then remove and tent with foil for 10 minutes. The temperature will rise to the recommended 145 °F as it rests. Slice and serve.
Recipe Notes
Nutrition Information
All calories and nutrition info are estimates. Actual values vary with ingredients, brands, and portion sizes.