This Pork Stroganoff with Dill is a tasty twist on an old classic, and it only has 3 NET CARBS per serving!! Modernized and ketoized, you can serve this creamy and satisfying dish with your favorite veg. My non-keto family likes it with egg noodles, but I make a big batch of zucchini spaghetti to enjoy all on my own.
This is a pretty simple dish, but it does take a bit of prep so leave yourself some time. Start with two small pork tenderloins or one big one. You want about 2 pounds of meat in total. Be sure to remove the silver skin when you’re preparing the meat because it gets tough and chewy when cooked. Click the image gallery below to see step-by-step images on how to do this.
Remove the visible fat from whole pork tenderloins. Cut the silver skin away from the port tenderloin, starting at the thick end of the tenderloin, and work your knife between the meat and the silver skin. 
Keep cutting – the silver skin goes about halfway down the pork tenderloin. Continue slicing the meat to get it ready for the pan.
Once your meat is trimmed, season it, add the garlic and thyme and cook it in batches on the stove top. You want a fairly high heat to give the pork a bit of a sear and some color.
I’ve added a touch of white wine to the sauce to add depth and flavor to the Pork Stroganoff with Dill dish, but this is totally optional. As is the cornstarch mixture. The cornstarch slurry (1 tbsp of cornstarch mixed with 2 tbsp of cold water) will help thicken the sauce. This does add a few carbs so you can skip this if you want, but be aware, your sauce will be runny.
Pork tenderloin cooks super-fast, and don’t overcook it! Pork can have a blush of pink to it, or whip out your thermometer and if the meat is over 145-F, it is safe to eat.
All that’s left is to dig in and enjoy this tasty Pork Stroganoff with Dill dish that’s a part of the regular meal rotation at my house!
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Slice the meat into bite-size pieces. Brown the tenderloin chunks in a hot pan. Sautee the mushrooms, too. Mix it all together and let it cook for a few minutes to finish cooking the pork. Happy eating!
Pork Stroganoff with Dill
This is a classic and keto-ized twist on Beef Stroganoff, with all the creaminess of the original, but with just a few little carbs!
Ingredients
- 2 lbs pork tenderloin, about two small tenderloins
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 tsp dried thyme
- 1 lb mushrooms, washed and stems trimmed
- 1/4 cup dry white wine, optional
- 2 cups chicken broth, or stock, low sodium
- 1/2 cup sour cream
- salt and pepper to taste
- 2 tbsp chopped fresh dill, or 1 tbsp dried dill
Instructions
- Trim the pork tenderloins by removing the visible fat and the silver skin. See the image gallery in the blog post if you need step-by-step directions on removing the silver skin.
- Slice the pork tenderloin in 1/2-inch slices, then cut each slice horizontally. Put them in a bowl and season with salt, pepper, 1 tbsp olive oil, 2 cloves minced garlic, and 2 tsp dried thyme. Mix well.
- In a hot skillet over medium-high heat, sear the pork tenderloin in batches, just to brown the outside. Remove from the pan and set aside when done.
- Clean and quarter the mushrooms, leaving them in fairly large pieces. Sautee the mushrooms over medium heat for 3-5 minutes, stirring often. Remove from the heat.
- Deglaze the pan with 1/4 cup of white wine, if you like or omit if doing strict keto. Then, add the chicken broth/stock and let simmer for about 5 minutes to concentrate the flavors. Remove from the heat.
- Put the pork and mushroom mixture into the pan to finish cooking. This will just take a few minutes over medium heat. Pork should be cooked to an internal temperature of 145-F; it's OK for it to have a blush of pink inside.
- Remove from the heat and let cool for a few minutes so your sour cream doesn't curdle when you add it. Stir in the sour cream and dill, then season with salt and pepper, and serve!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 430Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 149mgSodium: 527mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gSugar: 2gProtein: 50g
All recipes reflect approximate nutrition values for your convenience. Data is gathered via Nutrifox, when available, or other similar online calculators. Nutrition values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but readers should make their own calculations if exact calculations are required. Recipe authors are not nutritionists or dieticians and recipes are not to be considered as medical or nutritional advice. Please consult your primary doctor before making any changes to your diet.
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