Creamy Mushroom Pork Medallions (Keto & Low-Carb)
6
Juicy pork tenderloin medallions coated in a rich, creamy garlic mushroom gravy! This easy one-pan dinner is comforting, flavorful, high in protein, and naturally low in carbohydrates.
Prep time
10 minutes
Cook time
20 minutes
Servings
4
Ingredients
For the pork
- 1½ lb (680 g) pork tenderloin, trimmed
- 1 tbsp olive oil
- 1 tbsp butter
- ½ tsp salt, or to taste
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
For the creamy mushroom gravy
- 8 oz (225 g) mushrooms, sliced
- 3 cloves garlic, minced
- 1 tbsp butter
- ¾ cup (180 ml) chicken broth, preferably low-sodium
- ½ cup (120 ml) heavy whipping cream
- 2 tbsp cream cheese, softened (optional, for extra thickness)
- 1 tsp Dijon mustard, optional
- ½ tsp dried thyme
- ¼ cup grated Parmesan cheese, optional
- Salt and black pepper, to taste
- 1 tbsp chopped fresh parsley, for garnish
Instructions
1. Slice and season the pork
Cut the pork tenderloin into medallions about 1 inch thick. Pat them dry with paper towels, then season both sides with salt, black pepper, paprika, and garlic powder.
2. Sear the pork
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the medallions for about 2–3 minutes per side until golden brown. Transfer to a plate; they will finish cooking in the sauce.
3. Cook the mushrooms
Add 1 tablespoon butter to the same skillet. Add the sliced mushrooms and cook for 5–7 minutes until browned and their moisture has mostly evaporated. Stir in the minced garlic and thyme and cook for another 30 seconds.
4. Make the creamy gravy
Pour in the chicken broth and scrape up the flavorful browned bits from the pan. Stir in the heavy cream, cream cheese if using, and Dijon mustard. Simmer gently for 3–5 minutes until the sauce begins to thicken. Add Parmesan if desired.
5. Finish cooking the pork
Return the pork and any accumulated juices to the skillet. Simmer gently for 3–5 minutes, turning the medallions to coat them in the sauce. Cook until the thickest pieces reach 145°F (63°C) internally, then rest for at least 3 minutes. Avoid boiling the cream sauce.
6. Serve
Sprinkle with fresh parsley and extra black pepper. Serve hot with cauliflower mash, steamed broccoli, zucchini noodles, or roasted asparagus.
Nutrition information
Estimated per serving, assuming 4 servings and the optional cream cheese and Parmesan are included:
| Nutrient | Amount |
|---|---|
| Calories | 400–450 |
| Protein | 40–45 g |
| Total carbs | 6–9 g |
| Fiber | 1–2 g |
| Net carbs | 5–7 g |
| Fat | 23–29 g |
Actual nutrition depends on the ingredients and portion sizes.
Helpful tip: For the richest mushroom gravy, let the mushrooms brown before adding the broth. This develops a deeper flavor without needing extra ingredients.
