This keto creamy pork tenderloin medallions recipe only takes 30 minutes to make. The rich and creamy asiago and sun dried tomato sauce goes perfectly with the fresh baby spinach and juicy pork medallions to create amazing flavors. Best of all this low carb skillet dinner has just 3.6g net carbs per serving!
You might also like this low carb creamy sun dried tomato cod skillet.
As you may have noticed, I’m on a cream sauce kick. So much so I’m starting to get sick of them (haha)! However they do taste delicious so I have to admit this creamy pork tenderloin medallions recipe was very, very tasty.
The creamy Asiago sauce is sweetened by the sun dried tomatoes and the spinach adds fresh color to the tender pork tenderloin medallions. Best of all it only takes 30 minutes and it’s low carb (3.6g net carbs)! So this makes for an easy weeknight meal but it’s also fancy enough for company or a special occasion.
Simple ingredients I used.
All you need to make this quick and easy weeknight dinner is a package of pork tenderloin, olive oil, beef broth or stock, heavy whipping cream, asiago cheese, fresh garlic cloves, sun dried tomatoes and baby spinach.
If you don’t have asiago cheese you can easily substitute grated parmesan or romano cheese. You can also sub veggie broth or chicken broth for the beef broth.
Note that I am using a pork tenderloin not a pork loin. The tenderloin is just like the filet mignon of pork. Pork loin is more dense and drier then the tenderloin.
How to make pork medallions.
Pork tenderloin is a delicious and tender cut of meat. To make this smaller piece of meat stretch further I like to cut it in to pieces and then pound them into thin cutlets. This makes it seem like more meat and it cooks very fast.
- First take the tenderloin and cut it into about ½ inch pieces.
- Take each piece and place it in a baggie and using a meat tenderizer and pound it thin. If you don’t have a meat mallet or tenderizer you can use a heavy skillet to pound it.
- Place the pounded pieces of meat on a plate and season with salt and black pepper.
How to make keto pork tenderloin with creamy asiago & sun dried tomato sauce.
Step 1: Follow the directions about and make your tenderloin into medallions or cutlets.
Step 2: Get out a large skillet and heat to medium high heat. Add the olive oil and then place the medallions into the hot skillet.
Step 3: Turn the heat down to medium heat and brown the meat on both sides. This should only take 3-4 minutes per side.Then take it out of the pan so you can start cooking the asiago sauce.
Step 4: To make the creamy sauce, add the broth to the skillet to deglaze the pan and get all those tasty brown bits of meat incorporated. Then add in the heavy cream, shredded asiago cheese, garlic and sun dried tomatoes. Whisk for a few minutes to melt the cheese.
Step 5: Now add the meat back into the sauce mixture, cover with a lid and simmer for 10 minutes.
Step 6: Take off the lid and add the spinach in and just let it wilt. And that’s it! Note that the internal temperature when taken with a meat thermometer should be 145°F but the meat is so thin it will definitely be cooked through.
Serve this as is or over cauliflower rice or keto noodles for a low carb dinner option. Or if you don’t care about carbs you can use regular pasta or white rice.
Store leftovers in an airtight container. (Please scroll down to view the printable recipe card.)
Other low carb pork tenderloin recipes to try.
I love pork tenderloin as it’s so tender and tasty and is great for anyone on a keto diet. Plus you can easily get it at Aldi or Walmart! Here are few more delicious keto recipe ideas to try with this type of meat.
- keto stuffed pork tenderloin with creamy mushroom sauce
- pork with lemon butter sauce
- creamy pork with apples
- 3 pepper pork medallions
- pork with creamy fig sauce (not low carb but delicious!)
This is a quick recipe for you today because again I hadn’t intended to post this but it was such a tasty dish I wanted to keep it in my “cookbook” here on my blog.
This delicious recipe would be a great meal for a dinner party or maybe even on Valentine’s day. I hope you like it as much as we did and here is the nutrition info per serving (based on 4 servings):
421 cals / 26.6g fat / 4.7g carbs / 1.1g fiber / 39.7g protein = 3.6g net carbs
- 1 pound pork tenderloin
- 1 tablespoon olive oil
- 1 cup beef stock or broth
- ½ cup heavy cream
- ½ cup asiago cheese, grated
- 2 cloves of garlic, crushed
- ¼ cup sundried tomatoes, chopped
- ½ cup baby spinach, tightly packed and chopped
- Cut the pork tenderloin into ½ inch pieces and the pound each piece flat. To do this place the pieces in a bagging and using a meat tenderizer pound the piece thinner. Then place on a plate and season with salt and black pepper.
- Heat up a large skillet and add the olive oil and heat to medium high heat.
- Place the medalliojns in the pan, turn the heat down to medium and brown the pork on both sides, about 2-3 minutes each side.
- Take the pork out of the skillet and set aside.
- Add the broth to the pan and deglaze and try to get the tasty brown bits up to get this sauce even more flavor. Add the heavy cream, asiago cheese, garlic and sun dried tomatoes to the pan.
- Bring to a boil and then lower the heat to a simmer.
- Add the pork back into the pan and cover and cook for 10 minutes.
- Add the spinach into the pan and mix until wilted.
- Serve as is or with cauliflower rice or keto noodles for a low carb dinner. Or use regular pasta or white rice.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 421Unsaturated Fat: 0g