Keto Pork Tenderloin Medallions In Mushroom Sauce Recipes

KETO PORK TENDERLOIN MEDALLIONS IN MUSHROOM SAUCE

Steps:

• 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.
• Preheat your oven to 350°F/180°C.
• 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.
• Place the baking rack with the pumpkin wedges in your preheated oven and set a timer to 45 minutes.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• Dissolve the beef bouillon in boiling water and add it to the frying pan. Add the cream as well and stir well.
• 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.
• Add the pork medallions back into the sauce for about 3-4 minutes just before the pumpkin and onions are ready.
• Serve the pork medallions in mushroom sauce with a few slices of the roasted pumpkin and sprinkle a bit of the crispy roasted onions on top. Enjoy!
• Storage:
• Store the keto pork medallions in mushroom sauce separately from the roasted pumpkin and onions in your fridge and consume within 2-3 days.

PORK TENDERLOIN MEDALLIONS IN A SHERRY MUSHROOM CREAM SAUCE

Steps:

• Heat 10 " skillet.
• Add oil.
• Season medallions on one side. Place in pan season side down. Season other side . Brown until golden and turn. When both sides are nice and golden, remove from pan and set aside.
• Add more oil if needed and onion, mushrooms, and garlic. Saute until onion is soft and mushrooms are lightly browned.
• Add sherry, dried thyme and salt and pepper. Cook til sherry is almost evaporated, 2 minutes.
• Add stock (with cornstarch mixed in), mustard and cream. Bring to a boil.
• Add meat back to pan, along with herbs.
• Reduce heat, cover and simmer 15 -20 minutes.