Low Sodium Schweinsgeschnetzeltes
Discover a healthier twist on a classic German favorite with this Low Sodium Schweinsgeschnetzeltes recipe—an indulgent yet heart-conscious dish perfect for dinner. Featuring tender strips of seared pork tenderloin, earthy mushrooms, and a rich creamy sauce enhanced with aromatic garlic, onions, and a splash of white wine, this recipe is crafted without compromising on flavor. The use of low sodium chicken broth ensures a lighter alternative while sticking to traditional flavors. With a quick prep time of just 15 minutes and straightforward cooking steps, it’s ideal for busy weeknights or elegant gatherings. Serve it piping hot alongside spaetzle, rice, or your favorite side for a wholesome and satisfying meal. Garnished with fresh parsley for the perfect finish, this dish is proof that low sodium cooking can be deeply flavorful and irresistibly comforting!
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Recipe Information
Ingredients
- 500 grams pork tenderloin
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 200 grams, sliced mushrooms
- 250 milliliters low sodium chicken broth
- 150 milliliters heavy cream
- 100 milliliters white wine
- 2 tablespoons cornstarch
- 2 tablespoons water
- 0.5 teaspoon ground black pepper
- 1 teaspoon paprika
- 2 tablespoons, chopped fresh parsley
Instructions
Slice the pork tenderloin into thin strips, approximately 1cm wide.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the pork strips in batches, searing until they are browned on all sides. Remove pork from skillet and set aside.
In the same skillet, add remaining 1 tablespoon of olive oil. Sauté the onions until they become translucent, approximately 3-4 minutes.
Add the garlic and sliced mushrooms to the skillet, and cook for another 4-5 minutes until the mushrooms are browned and tender.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits on the bottom of the skillet. Let it simmer for about 2 minutes to reduce slightly.
Return the pork to the skillet. Pour in the low sodium chicken broth and bring to a gentle simmer.
Stir in the heavy cream and season with ground black pepper and paprika.
In a small bowl, mix the cornstarch with water until smooth. Gradually stir this slurry into the skillet to thicken the sauce, allowing it to cook for another 3-4 minutes until the sauce reaches the desired consistency.
Taste and adjust seasoning as necessary, though the low sodium version should avoid additional salt.
Garnish the dish with freshly chopped parsley before serving.
Serve hot with spaetzle, rice, or your choice of side dish.
Nutrition Facts
Calories |
1812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.7 g | 133% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 2646 mg | 115% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 13.8 g | ||
| Protein | 136.7 g | 273% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 136 mg | 10% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3898 mg | 83% | |
*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.
