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Pork tenderloin 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.

These keto pork tenderloin medallions are 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 low carb.
 

Keto Pork Tenderloin Medallions in Creamy Mushroom Sauce
 

Keto Pork Tenderloin Medallions in Creamy Mushroom Sauce
 

OTHER SAVORY RECIPES:

  • Keto Shephards Pie
  • Easy Keto Cheeseburger Muffins
  • Keto German Leek and Cheese Soup
  • Keto Tuna Avocado Balls
  • Keto Chicken Egg Drop Soup
  • Keto Garlic Deviled Eggs
  • KETO PORK TENDERLOIN MEDALLIONS IN MUSHROOM SAUCE INGREDIENTS:

    This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe.

    (You can find the exact amounts needed on the recipe card embedded below this section).

  • small red kuri squash (Hokkaido squash)
    Using red kuri squash instead of other types of squash is recommended, as you don’t need to peel it and it has the lowest amount of carbs.
  • coconut oil
  • salt
  • pork tenderloin
  • ghee
  • red onion
  • coconut oil
  • brown erythritol
    Why erythritol?
    In my opinion, erythritol is the best keto-friendly sweetener.
    – it doesn’t spike your blood sugar,
    – it’s completely safe and
    – has a very fresh & natural sweet taste.

    Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.

    You can use other keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

    Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
    Keep that ratio in mind when using a 1:1 sugar replacement.

  • salt
  • mushrooms
  • heavy cream
  • shallot
  • water
  • white wine
  • beef bouillon
  • salt
  • pepper
  • Keto Pork Tenderloin Medallions in Creamy Mushroom Sauce
     

    Keto Pork Tenderloin Medallions in Creamy Mushroom Sauce
     

     

    HOW TO MAKE THE KETO PORK TENDERLOIN MEDALLIONS IN MUSHROOM SAUCE:

     

    Category, ,

    Keto Pork Tenderloin Medallions in Creamy Mushroom Sauce Mobile Featured Image

    Yields4 Servings
    Prep Time10 minsCook Time45 minsTotal Time55 mins

    Ingredients for the roasted pumpkin:
     1 small red kuri squash (Hokkaido squash)
     1 tbsp coconut oil
     salt
    Ingredients for the pork medallions:
     17.60 oz pork tenderloin (500g)
     1 tbsp ghee
     salt
    Ingredients for the crispy roasted onions:
     1 red onion
     1 tbsp coconut oil
      tsp salt
    Ingredients for the mushroom sauce:
     14.10 oz mushrooms (400g)
     ¾ cup heavy cream (6.8 fl oz/200ml)
     1 shallot
     ½ cup water (4.2 fl oz/125ml)
     1 dash white wine
     ½ tsp beef bouillon
     ¼ tsp salt
      tsp pepper

    1

    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.
     

    2

    Preheat your oven to 350°F/180°C.
     

    3

    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.
     

    4

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

    5

    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.
     

    6

    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.
     

    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.
     

    8

    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.
     

    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.
     

    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.
     

    11

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

    12

    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.
     

    13

    Add the pork medallions back into the sauce for about 3-4 minutes just before the pumpkin and onions are ready.
     

    14

    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:
    15

    Store the keto pork medallions in mushroom sauce separately from the roasted pumpkin and onions in your fridge and consume within 2-3 days.

    Nutrition Facts

    Servings 4


    Amount Per Serving
    Calories 434
    % Daily Value *
    Total Fat 28.9g45%
    Total Carbohydrate 10.2g4%
    Protein 30.6g62%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

    Ingredients for the roasted pumpkin:
     1 small red kuri squash (Hokkaido squash)
     1 tbsp coconut oil
     salt
    Ingredients for the pork medallions:
     17.60 oz pork tenderloin (500g)
     1 tbsp ghee
     salt
    Ingredients for the crispy roasted onions:
     1 red onion
     1 tbsp coconut oil
      tsp salt
    Ingredients for the mushroom sauce:
     14.10 oz mushrooms (400g)
     ¾ cup heavy cream (6.8 fl oz/200ml)
     1 shallot
     ½ cup water (4.2 fl oz/125ml)
     1 dash white wine
     ½ tsp beef bouillon
     ¼ tsp salt
      tsp pepper

    Directions

    1

    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.
     

    2

    Preheat your oven to 350°F/180°C.
     

    3

    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.
     

    4

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

    5

    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.
     

    6

    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.
     

    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.
     

    8

    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.
     

    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.
     

    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.
     

    11

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

    12

    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.
     

    13

    Add the pork medallions back into the sauce for about 3-4 minutes just before the pumpkin and onions are ready.
     

    14

    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:
    15

    Store the keto pork medallions in mushroom sauce separately from the roasted pumpkin and onions in your fridge and consume within 2-3 days.

    Keto Pork Tenderloin Medallions in Mushroom Sauce

     

    Q: How do you include Erythritol in your calculations?

    A: The short answer is: I don’t, and I can tell you why.

    
Erythritol is a sugar alcohol which your body can’t digest.
    If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).

    It passes through our system basically “untouched”.
    Because of this, you can subtract the carbs from erythritol completely, which is what I always do. 

    (I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)


     

    MORE SAVORY RECIPES:

  • Keto Apple Cider Vinegar Salad Dressing
  • Keto Cucumber & Tomato Salad With Garlic Salad Dressing
  • Sugar Free Creamy Keto Coleslaw Recipe
  • Keto Sausage Stuffed Mushrooms
  • Keto Shakshuka
  • Keto Hot and Sour Soup
  •  

     
    Keto Pork Tenderloin Medallions in Mushroom Sauce Pin
     
     

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    I'm Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I'm so happy that I can share my journey with you!
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