This recipe is perfect for a keto diet thanks to the combination of protein and healthy fats, without any carbs. For extra flavor, add a splash of white wine to the mushrooms before adding the cream and let it reduce.
What do you need?
For one person:
- 150 g pork tenderloin
- 100 g mushrooms, sliced
- 120 ml cream
- 2 tbsp olive oil or butter
- 1 clove garlic, finely chopped
- Salt and pepper
- Optional: fresh parsley, finely chopped
Preparation
- Heat 1 tablespoon olive oil or butter in a large skillet over medium heat.
- Season the pork tenderloin on both sides with salt and pepper. Place the tenderloin in the pan and cook for about 4 to 5 minutes per side, or until golden brown and cooked through. Remove the tenderloin from the pan and set aside on a plate. Cover loosely with aluminum foil to keep warm.
- Add the remaining 1 tablespoon of olive oil or butter to the same pan. Add the sliced mushrooms and cook for about 4 to 5 minutes, or until golden brown and soft. Add the minced organic garlic and cook for another minute, until fragrant.
- Add the cream to the mushrooms and garlic in the pan. Stir well and simmer over low heat until the sauce has thickened slightly, about 3 to 4 minutes. Season with salt and pepper.
