Low Carb Pork Loin Sour Cream Recipe

Creamy Dijon Pork Medallions Easy Low Carb

WebDec 1, 2022 · Prepare marinade and add medallions. Preheat grill. Prepare dijon sauce in a skillet. While sauce simmers, grill the pork until 145˚F, …

Rating: 4.8/5(27)
1. Cut each Pork Tenderloin into 3" pieces and using a meat mallet, pound pork pieces until ½″ thick. Toss with olive oil, oregano, dijon mustard and pepper to taste. Marinate 15 minutes.
2. Meanwhile, combine all sauce ingredients except butter in a frying pan. Bring to a boil, reduce heat and simmer until thickened (about 10-12 minutes). Remove from heat and whisk in butter.
3. Preheat grill to high. Grill the Pork Medallions on high 3-4 minutes per side or until just slightly pink inside. Remove from heat, let rest a few minutes.
4. Serve pork medallions with sauce.

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Pork with Paprika, Mushrooms, and Sour Cream – …

WebMar 6, 2023 · Trim pork chops or pork loin roast, then cut into pieces. Put pork cubes in a bowl and toss with sweet paprika, salt, and fresh ground …

Rating: 4.4/5(92)
1. Trim all visible fat from pork chops or pork loin roast, then cut meat into cubes about 1 inch square. Put pork in a bowl and toss with 1 T sweet paprika, salt, and fresh ground black pepper.
2. Heat 1 T olive oil in a heavy frying pan with a tight-fitting lid. Brown pork over medium-high heat, turning several times so all sides are nicely browned, about 5-6 minutes.
3. Remove pork to another dish and add 1 T more olive oil to the pan, add sliced mushrooms and cook until nicely browned and all liquid has evaporated, about 5 minutes more. Remove mushrooms to same dish with the pork.
4. Add a little more olive oil as needed, then add chopped onion and cook until just starting to brown, about 3-5 minutes.

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Keto Stuffed Pork Tenderloin with Mushroom Sauce

WebFeb 19, 2020 · Preheat oven to 375 degrees F. Cut the pork tenderloin in half to make two pieces. Then cut each piece lengthwise but leave ½ …

1. Preheat oven to 375 degrees F.
2. Cut the pork tenderloin in half to make two pieces.
3. Then cut each piece lengthwise but leave 1/2 inch so you can open it like a book.
4. Place plastic wrap over meat and pound thin with a meat tenderizer to about 1/4 - 1/2 inch thick.

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