Keto Pork Medallions with Creamy Mushroom Sauce and Roasted Pumpkin

Name: Healthy Keto Pork Tenderloin Medallions
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 small red kuri squash (Hokkaido squash); 1 tbsp coconut oil; 1 lbs pork tenderloin; 1 tbsp ghee; 1 red onion; 1 tbsp coconut oil; 2 tsp brown erythritol; 1/8 tsp salt; 14.1 oz mushrooms; 3/4 cup heavy cream; 1 shallot; 1/2 cup water; 1 dash of white wine; 1/2 tsp beef bouillon; 1/4 tsp salt; 1/8 tsp pepper

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Nutrition facts per serving

Carbs
10.0g

Protein
30.6g

Fat
28.9g

Kcal.
434

Carbs

10.0g

Protein

30.6g

Fat

28.9g

Kcal.

434

Carbs = Net carbs

Time (min.)

Prep

Bake

Total

Prep

Bake

Total

Pork medallions in mushroom sauce – a classic for a reason!
It’s one of those comforting dishes that’ll leave the whole family satisfied and happy.

This recipe is served with oven-roasted pumpkin and crispy roasted onions – which add a new spin and will make you feel like you’re eating a high-end meal that couldn’t possibly be keto-friendly (which it definitely is with only 10g net carbs per serving!).

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Keto Pork Medallions With Creamy Mushroom Sauce Image #1

Keto Pork Medallions With Creamy Mushroom Sauce Image #2

Ingredients

Servings:

Ingredients for the roasted pumpkin:

small red kuri squash (Hokkaido squash)
tbsp coconut oil
salt

Ingredients for the pork medallions:

g pork tenderloin
tbsp ghee
salt

lbs pork tenderloin
tbsp ghee
salt

Ingredients for the crispy roasted onions:

red onion
tbsp coconut oil
tsp brown erythritol
tsp salt

Ingredients for the mushroom sauce:

g mushrooms
ml heavy cream
shallot
ml water
dash of white wine
tsp beef bouillon
tsp salt
tsp pepper

oz mushrooms
fl oz heavy cream
shallot
fl oz water
dash of white wine
tsp beef bouillon
tsp salt
tsp pepper

oz mushrooms
cup heavy cream
shallot
cup water
dash of white wine
tsp beef bouillon
tsp salt
tsp pepper

Step 1 – Preparing the roasted pumpkin

small red kuri squash (Hokkaido squash), tbsp coconut oil, salt

Wash your pumpkin and cut it in half.
Scrape out the pumpkin seeds with a spoon and cut the pumpkin into wedges that are approx. 1″ (2.5cm) thick.

Place the wedges on a baking tray lined with baking paper and brush them with a little coconut oil from both sides.

Sprinkle a bit of salt over your pumpkin wedges and put the baking tray aside for now.

Step 2

Preheat your oven to 350°F/180°C.

Step 3 – Preparing the crispy roasted onions

red onion, tbsp coconut oil, TL brown erythritol, tsp salt

red onion, tbsp coconut oil, tsp brown erythritol, tsp salt

Cut the red onion into thin slices and add them to a medium-sized bowl.
Now add some coconut oil, the brown erythritol, and some salt to the bowl and mix everything thoroughly.

Line a baking rack or a second baking tray with baking paper and scatter the onions on top.
Make sure that the onion slices have enough space between them and don’t lay on top of each other too much – this way the onions will turn out crispier.

Put the baking rack with the onions aside as well.

Step 4

Place the baking rack with the pumpkin wedges in your preheated oven and set a timer to 45 minutes.

Step 5 – Preparing the medallions & sauce

g pork tenderloin, salt, g mushrooms, shallot

lbs pork tenderloin, salt, oz mushrooms, shallot

Once the pumpkin is in the oven, start preparing the mushroom sauce.

Dice the shallot and cut the mushrooms into slices.

Cut the pork tenderloin into approx. 1″ (2-3cm) thick medallions and season them with a few pinches of salt.

Step 6

tbsp ghee, pork medallions

Melt a bit of ghee in a large frying pan at medium-high heat.
Wait 1-2 minutes until the pan is hot before adding your pork medallions.

Place the pork medallions in the hot pan and sear them for about 2 minutes on each side until they have a nice, golden brown color.

Step 7

Remove the seared medallions from the pan, place them on a plate, and cover the plate with aluminum foil.
Set the plate with the medallions aside.

Step 8

diced shallot, dash of white wine, mushroom slices

Place the pan in which you just fried the medallions back on the stove and fry the diced shallot for about 2 minutes until golden brown.

Deglaze with a dash of white wine and add the mushrooms to the pan as well.
Reduce the heat and stir before proceeding to the next step.

Step 9

Get the baking rack with the onions and place it on the lowest position in your oven.
At this point, your timer should show 20-25 minutes.

Step 10

Fry the mushrooms at medium-high heat for about 7-8 minutes, until most of the water in the pan has evaporated.
Stir often to make sure the mushrooms are fried from all sides.

Step 11

ml heavy cream, ml water, tsp beef bouillon

fl oz heavy cream, fl oz water, tsp beef bouillon

cup heavy cream, cup water, tsp beef bouillon

Dissolve the beef bouillon in boiling water and add it to the frying pan.
Add the cream as well and stir well.

Step 12

tsp salt, tsp pepper

Let the mushroom sauce simmer at medium heat for about 8-10 minutes until it has reached your desired level of thickness.
Season with salt and pepper.