Low Carb Pork Medallions with Creamy Mushroom Sauce
Indulge in the rich and satisfying flavors of Low Carb Pork Medallions with Creamy Mushroom Sauce, a perfect dish for those seeking a healthier, yet hearty meal. Tender slices of pork tenderloin are pan-seared to golden perfection, then nestled in a luxuriously creamy mushroom sauce infused with fresh thyme, garlic, and Parmesan cheese for a depth of savory goodness. This low-carb recipe is easy to prepare, coming together in just 40 minutes, making it an ideal choice for weeknight dinners or special occasions. Garnished with fresh parsley and bursting with bold flavors, these pork medallions are best served alongside roasted vegetables or cauliflower mash for a complete low-carb delight. Perfect for keto enthusiasts and mushroom lovers alike, this recipe is sure to impress with every bite.
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Recipe Information
Ingredients
- 1 pound Boneless pork tenderloin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces Cremini mushrooms, sliced
- 2 cloves Garlic, minced
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
Instructions
Trim any silver skin and excess fat from the pork tenderloin, then cut it into 1-inch thick medallions.
Season the pork medallions with salt and black pepper on both sides.
In a large skillet, heat olive oil over medium-high heat. Add the pork medallions and sear on each side for about 3-4 minutes or until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the butter. Allow it to melt, then add the sliced mushrooms. Cook for about 5 minutes or until the mushrooms are browned and have released their juices.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour the heavy cream into the skillet. Simmer gently for about 3-4 minutes until the cream slightly thickens.
Add the fresh thyme leaves and Parmesan cheese to the sauce, stirring until the cheese is melted and the sauce is smooth. Season with additional salt and pepper to taste, if needed.
Return the pork medallions to the skillet, ensuring they are coated with the creamy mushroom sauce. Cook for another 2 minutes to ensure the medallions are heated through.
Garnish with freshly chopped parsley before serving.
Serve the pork medallions with the creamy mushroom sauce immediately.
Nutrition Facts
Calories |
2048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.6 g | 198% | |
| Saturated Fat | 75.8 g | 379% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 1904 mg | 83% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.7 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 291 mg | 22% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2758 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
