Beef stroganoff was a childhood staple, but pork tenderloin cooks faster and stays just as tender. Keto pork stroganoff with dill takes that classic in a new direction, ready in about the time it takes to boil a pot of pasta you are not making.
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I sear the pork in batches so it browns instead of steams, then build the sauce right in the same pan with mushrooms, broth, and a finish of sour cream and fresh dill. It is a weeknight dinner, not a special-occasion dish, even though it tastes like one.
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Chef Jenn’s Take on Pork Stroganoff with Dill
The most common way to ruin this dish is curdled sour cream. Sour cream added directly to a hot pan breaks and separates almost immediately, and once that happens there is no fixing it.
I let the pan cool for a few minutes off the heat before adding the sour cream, and I temper it first by stirring in a couple spoonfuls of the hot broth before adding it to the pan. That small step keeps the sauce smooth instead of grainy.
The other detail worth knowing is the pork itself. Searing it in batches instead of crowding the pan is what gets real browning instead of a gray, steamed exterior, and pulling it at 145 degrees keeps it from drying out. A little pink in the center is exactly what you want, not a sign it needs more time. Between the tempered sour cream and the properly seared pork, this stays creamy and tender instead of grainy and tough.
What You’ll Love About Pork Stroganoff with Dill
- Works over a low-carb base or eaten plain with a salad, whichever fits the night.
- Ready in about 20 minutes, closer to a weeknight dinner than a project.
- The dill gives it a different flavor than a standard stroganoff, lighter and a little brighter.
Ingredients
- Pork tenderloin – Two small or one large tenderloin. Trim the silver skin before slicing.
- Garlic – Fresh, minced. Skip the jarred kind for this one.
- Dried thyme – Fine as written. If using fresh, use about a tablespoon of leaves instead.
- Mushrooms – White or cremini are easiest. Portobello works too, just scrape out the black gills first so they don’t discolor the sauce.
- White wine – Optional. Skip it entirely for strict keto without changing the technique.
- Chicken broth – Low sodium or no salt added, so you control the seasoning yourself.
- Sour cream – Full fat. Temper it with a little hot broth before adding it to the pan so it doesn’t curdle.
- Fresh dill – Fresh gives the brightest flavor. Dried works in about half the amount.
How To Make Keto Pork Stroganoff with Dill
Scroll down for the full recipe card with exact measurements and printable instructions.
Trim the silver skin from the pork tenderloin, then slice it into strips. Season with salt, pepper, garlic, thyme, and a little oil.
Sear the pork in batches in a hot skillet, just until browned on the outside. Don’t crowd the pan, or it will steam instead of sear. Set the pork aside.
Add the mushrooms to the same skillet and cook until they release their liquid and turn tender, about 3 to 5 minutes.
Deglaze the pan with white wine if using, then add the chicken broth. Simmer for about 5 minutes to concentrate the flavor, then remove from the heat.
Return the pork to the pan and cook a few more minutes, until it reaches an internal temperature of 145°F. Let the pan cool slightly before the next step.
Temper the sour cream with a spoonful of the hot broth, then stir it into the pan along with the fresh dill. Season with salt and pepper and serve.
How To Trim Pork Tenderloin
Make It A Meal
I serve this most often over Low-Carb Sauteed Zucchini or Low Carb Cauliflower Fried Rice, both give the sauce something to cling to. Some nights I skip the base entirely and eat this with a Greek Salad on the side instead.
Storage
Store in an airtight, tightly covered container in the fridge for up to a week. Reheat gently on the stovetop over low heat to avoid separating the sour cream sauce. This freezes well for up to 3 months, portioned in a freezer-safe container or tray. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Yes! Substitute the dairy sour cream with cashew or soy sour cream for a luscious and dairy-free pork stroganoff recipe.
Uh, let’s go with no. Stroganoff needs to have the tangy flavor of sour cream to really highlight the flavors. Mayonnaise just doesn’t have the same flavor and is too sweet for this recipe.
White mushrooms or cremini mushrooms are my personal favorites. You can also use diced portabello mushrooms, just be sure to remove the black gills first so you don’t discolor your sauce.
This recipe runs about 3 net carbs per serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
Add Preferred SourcePork Stroganoff with Dill
Ingredients
- 2 pounds pork tenderloin about two small tenderloins
- 1 tablespoons olive oil
- 2 cloves garlic minced
- 2 teaspoon dried thyme
- 1 pound 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 tablespoons 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!
Notes
Recipe Card Tips
- Temper the sour cream before adding it to the hot pan. A spoonful of hot broth stirred into the sour cream first prevents it from curdling.
- Sear the pork in batches instead of all at once. A crowded pan steams the pork instead of browning it.
- Pull the pork at 145°F. A little pink in the center is normal and keeps the meat from drying out.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Want Even More Easy Keto Recipes?
These are some of my current favorites:
- Crack Cauliflower
- Beefy minestrone soup
- Grilled vegetables
- And this dump-and-go Instant Pot classic
*This post was originally published on April 9, 2019. It was updated on September 9, 2021.
This stroganoff looks and sounds fabulous! I love the addition of dill. It gives it the dish a little oomph.
A creamy sauce like yours is so good with pork tenderloin. I don’t eat much beef so I love having the option to make pork stroganoff.
The pork is so tender and I just love the way dill lightens this dish up.
Keto and pork as a stroganoff?!?! My mind is blown! This looks incredible and I’m absolutely making this for dinner next week. It looks so simple.
This stroganoff recipe is fantastic, I love how creamy it is. The tips for trimming the pork tenderloin are super handy to have as well!
I’m confused, the instructions state to slice the pork in 1/2 inch slices, then cut each slice horizontally, huh?
You basically want to cut the pork tenderloin into strips. To do that, cut the tenderloin into slices. Then, cut each slice in half again to cut strips.