Swiss pork medallions with mushroom cream
Pork tenderloin is the lean cut the Swiss treat like beef — seared hot, sliced thin, finished in a pan sauce the fond makes creamy. The mushrooms go in first because they need the surface dry to brown, and the cream goes in last because it splits if you rush it.
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Ingredients
For the whole dish · serves 4
- Pork tenderloin1¼ lb
- Cremini mushrooms11 oz
- Heavy cream5½ fl oz
- Swiss cheese3½ oz
- Butter¾ oz
- Garlic¾ oz
- Fresh thymea small bunch
- Sea saltto taste
- Black pepperto taste
Served with
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+3g net · 118 kcal · 10 min · together 7g net, 588 kcal
Method
5 steps · 35 minutes
- Slice the tenderloin into 1-inch medallions. Pat dry and season with salt and pepper.
- Heat a single-handle cast iron pan over high heat with a teaspoon of the butter. Sear the medallions 90 seconds per side until golden. Lift them out and set aside.
- Add the mushrooms to the same pan, dry, over high heat. Do not stir for 2 minutes — they need the contact to brown. Then stir and cook another 2 minutes.
- Lower to medium. Add the remaining butter, the thyme and a grind of pepper. Pour in the cream, let it bubble for a minute to reduce by a third, then drop the Swiss in small chunks and stir until just melted.
- Return the medallions to the pan, warm through for 1 minute, and serve.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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